Adsorption system and method for operating an adsorption system

ABSTRACT

The invention relates to an adsorption system ( 10 ) for accumulating flavoring substances, comprising at least one working chamber ( 12 ) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber ( 12 ) is at most 0.3. The invention also relates to a method for operating such an adsorption system ( 10 ).

The invention relates to an adsorption system for accumulating flavoringsubstances as well as to a method for operating such an adsorptionsystem. Furthermore, the invention relates to a flavoring substanceconcentrate, a deflavored permeate as well as a staple and/or luxuryfood item.

In numerous fields, there is an increasingly growing demand of flavoringsubstances and flavoring substance mixtures. Therein, tasting and/oraromatic substances perceptible for the human are understood by aflavoring substance, which are contained in practically all food items,beverages and natural substances and can be added to very differentproducts. For example, flavoring substances are used for producingcosmetic and body care agents, cleaning agents, deodorants, perfumes andthe like as well as for flavoring rooms or for influencing the flavorprofile of food items. Therein, the flavoring substances are usuallyprovided as flavoring substance concentrates for practical or logisticalreasons, that is as pure substances or in concentrated solutions,suspensions or dispersions and optionally diluted before their use. Theflavoring substance concentrates in turn are obtained from flavoringsubstance-containing educts and for example concentrated bydistillation.

A method for extraction of flavoring substance concentrates is forexample known from EP 2 075 321 A1. In this adsorption method, anaqueous flavor with one or more flavoring substances is first providedas a fluid. The flavoring substance-containing fluid is thereafterconducted through a sorption agent arranged in a working chamber, whichcan also be referred to as sorbent or adsorption material. Therein, atleast a part of the flavoring substance contained in the fluid adsorbson the sorption agent. The adsorbed flavoring substances cansubsequently be desorbed from the sorption agent with the aid of asuitable desorption agent and collected as a flavoring substanceconcentrate, in which the flavoring substances are present accumulatedhigher with respect to their initial concentration.

In the known adsorption method and the adsorption system used thereto,the circumstance is to be considered disadvantageous that only arelatively low concentration of the non-polar flavoring substancespresent in the original fluid is possible by them. Thereby, it is apriori not possible to obtain authentic flavoring substanceconcentrates, that is flavoring substance concentrates, in which bothpolar and non-polar flavoring substances are accumulated as uniformly aspossible with respect to their initial concentration in the fluid.

It is the object of the present invention to provide an adsorptionsystem, which allows a particularly high accumulation of flavoringsubstances while maintaining an authentic flavor profile as largely aspossible. Further objects of the invention are in specifying a methodfor operating such an adsorption system, which allows higherconcentration of the flavoring substances contained in the fluid, aswell as providing a working chamber for use in an adsorption system,which allows a particularly high accumulation of flavoring substanceswhile maintaining an authentic flavor profile as largely as possible.

According to the invention, the objects are solved by an adsorptionsystem for accumulating flavoring substances as disclosed herein by amethod for operating such an adsorption system, a flavoring substanceconcentrate obtained by means of the disclosed adsorption system and/orthe disclosed method for operating the adsorption system a deflavoredpermeate obtained by means of the disclosed adsorption system and/or thedisclosed method for operating the adsorption system as well as by astaple and/or luxury food item containing one or more of the flavoringsubstance concentrate and/or deflavored ermeate obtained b means of thedisclosed adsorption system and/or the disclosed method for operatingthe adsorption system. Advantageous configurations with convenientdevelopments of the invention are specified below, wherein advantageousconfigurations of each inventive aspect are to be regarded asadvantageous configurations of each other inventive aspect.

A first aspect of the invention relates to an adsorption system foraccumulating flavoring substances, including at least one workingchamber, in which at least one sorption agent is arranged as astationary phase and can be subjected to a flavoringsubstance-containing fluid capable of being conducted through theworking chamber as a mobile phase for attaching flavoring substances.Therein, it is provided according to the invention that a ratio ofaverage cross-sectional thickness to total length of the at least oneworking chamber is at most 0.3. In other words, it is provided accordingto the invention that the adsorption system comprises at least oneworking chamber, in which the sorption agent or agents, which are to betraversed by the flavoring substance-containing fluid, can be arranged.Therein, a geometry of the at least one working chamber is selected suchthat the ratio of average cross-sectional thickness to total length ofthe working chamber or chambers is at most 0.3. Therein, ratios ofaverage cross-sectional thickness to total length of for example 0.3,0.2, 0.1, 0.09, 0.08, 0.07, 0.06, 0.05, 0.04, 0.03, 0.02, 0.01, 0.009,0.008, 0.007, 0.006, 0.005, 0.004, 0.003, 0.002, 0.001, 1.0*10⁻⁴, 1.0*10⁻⁵ or less are to be understood by a ratio of at most 0.3, whereincorresponding intermediate values are basically to be regarded as alsodisclosed. Hereby, a comparatively narrow sorbent bed as long aspossible is provided, whereby it becomes possible to adsorb both polarand non-polar flavoring substances on the sorption agent as uniformly aspossible depending on the binding characteristic of the respectivelyused sorption agent or agents and the flavoring substance moleculeslocated in the fluid. Accordingly, with the aid of the adsorptionsystem, it is possible to produce particularly authentic flavoringsubstance concentrates, that is flavoring substance concentrates, inwhich all of the flavoring substances present in the original fluid arepresent at least predominantly or substantially uniformly accumulated inlow-loss manner. Furthermore, very high accumulation factors areachievable with the aid of the adsorption system according to theinvention. Basically, it can be provided that the ratio of averagecross-sectional thickness to total length of all of the working chambersis at least 1.0*10⁻⁷.

The concentration or accumulation factor of at least one flavoringsubstance in the flavoring substance concentrate with respect to theoriginal fluid can basically be at least 1.01, in particular at least10, preferably at least 100, preferably at least 1000 and in particularat least 15000.

For example, the concentration factor of at least one flavoringsubstance can be at least 2, 5, 10, 50, 100, 500, 1000, 1500, 2000,2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000,8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000, 12500, 13000,13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000, 17500, 18000,18500, 19000, 19500, 20000, 20000, 25000, 30000, 35000, 40000, 45000,50000, 55000, 60000, 65000, 70000, 75000, 80000, 85000, 90000, 95000,100000 or more, wherein corresponding intermediate values are basicallyto be regarded as also disclosed. In other words, the flavoringsubstance concentrate has to be re-diluted by a corresponding factor inorder that the flavoring substance is again present in its initialconcentration as in the fluid. The higher the concentration factor, thelower the required storage and transport area and the simpler thefurther processing of the flavoring substance concentrate. Furthermore,the portion of solvent(s) decreases with the concentration such thatethanol-free flavoring substance concentrates can for example also beproduced, which correspond to the halal regulations. Alternatively oradditionally, within the scope of the present disclosure, it is providedfor ethanol-containing fluids that the concentration or accumulationfactor of at least one flavoring substance in the flavoring substanceconcentrate is determined related to an ethanol content of the fluid,this means that for at least one flavoring substance except for ethanol,the ratio of the concentrations c (in mol/l or in g/l)c_(flavoring substance):c_(ethanol) in the fluid and in the flavoringsubstance concentrate is formed and compared to each other, wherein theratio c_(flavoring substance):c_(ethanol) in the concentrate is greaterthan the ratio c_(flavoring substance):c_(ethanol) in the fluid and isat least 0.01, in particular at least 10, preferably at least 100,preferably at least 1000 and in particular at least 15000 for at leastone flavoring substance. Hereby, it can basically occur that the totalvolume of the first flavoring substance concentrate only insignificantlydecreases, substantially remains the same or even increases compared tothe fluid, but that the ratio of flavoring substance concentration toethanol concentration is nevertheless greater in the flavoring substanceconcentrate than in the fluid since ethanol is depleted related to theat least one other flavoring substance. In terms of this definition ofthe concentration factor, ethanol is not understood as a flavoringsubstance, although ethanol can basically also contribute to the overallflavor of the fluid. In other words, it is provided that theconcentration of at least one flavoring substance is higher in theflavoring substance concentrate than in the fluid and/or that at leastone flavoring substance is present accumulated in the flavoringsubstance concentrate relative to ethanol related to the fluid, thismeans that ethanol in the flavoring substance concentrate is depleted atleast relative to the concentration of the at least one flavoringsubstance. Therein, it can be provided that at least two flavoringsubstances, a multitude of flavoring substances, a plurality offlavoring substances, a predominant number of flavoring substances orall of the flavoring substances contained in the fluid have a respectiveconcentration factor of at least 1.01.

Within the scope of the present invention, the arithmetic mean of thecross-sectional thicknesses over the total length of the working chamberor the working chambers is to be understood by the averagecross-sectional thickness. In the simplest case, the working chamber iscircular in cross-section such that the cross-sectional thicknesscorresponds to the internal diameter of the working chamber. However,the cross-sectional geometry is generally not restricted to certaindesigns and can for example also be rectangular, polygonal, elliptical,irregular etc. In the case of a single working chamber, the total lengthresults from its length or height (in flow direction) or from theaddition of the lengths or heights of all of the working chambers in thecase of two or more working chambers. Therein, the at least one workingchamber is preferably filled with one or more sorption agents at leastat 50% by vol. For example, each working chamber can be filled with asorption agent or a mixture of two or more sorption agents at least at50% by vol., 55% by vol., 60% by vol., 65% by vol., 70% by vol., 75% byvol., 80% by vol., 85% by vol., 90% by vol., 95% by vol., 98% by vol.,99% by vol. or more.

Within the scope of the present invention, taste producing and/oraromatic substances are basically understood by a flavoring substance.Preferably, the fluid is present liquid and/or gaseous at least understandard conditions (SATP, Standard Ambient Temperature and Pressure,25° C/1.013 bar). The total content of flavoring substances in the fluidcan be between about 99% by vol. and 0.0001% by vol. and 1 ppb (1 μg/kg)or less, respectively, wherein all of the ingredients of the fluid ofcourse always and exclusively complement each other to 100%. Percentageindications are to be basically understood as percents by volume withinthe scope of the present invention unless otherwise stated. In contrast,indications in ppm (parts per million, millionth) and ppb (parts perbillion) are to be basically understood as mass concentration measures.Basically, the flavoring substances can be present in the fluid indissolved and/or suspended or dispersed manner. Optionally, the fluidcan have an ethanol content between 0.0001% by vol. and 99% by vol. Thismeans that the fluid can have a total content of flavoring substances oran ethanol content of for example 0.0001% by vol., 0.001% by vol., 0.01%by vol., 0.1% by vol., 0.2% by vol., 0.3% by vol., 0.4% by vol., 0.5% byvol., 0.6% by vol., 0.7% by vol., 0.8% by vol., 0.9% by vol., 1% byvol., 2% by vol., 3% by vol., 4% by vol., 5% by vol., 6% by vol., 7% byvol., 8% by vol., 9% by vol., 10% by vol., 11% by vol., 12% by vol., 13%by vol. 14% by vol. 15% by vol. 16% by vol. 17% by vol. 18% by vol., 19%by vol. 20% by vol. 21% by vol. 22% by vol. 23% by vol. 24% by vol. 25%by vol., 26% by vol. 27% by vol. 28% by vol. 29% by vol. 30% by vol. 31%by vol. 32% by vol., 33% by vol. 34% by vol. 35% by vol. 36% by vol. 37%by vol. 38% by vol. 39% by vol. 40% by vol. 41% by vol. 42% by vol. 43%by vol. 44% by vol. 45% by vol. 46% by vol. 47% by vol. 48% by vol., 49%by vol., 50% by vol., 51% by vol., 52% by vol., 53% by vol., 54% byvol., 55% by vol., 56% by vol., 57% by vol., 58% by vol., 59% by vol.,60% by vol., 61% by vol., 62% by vol., 63% by vol., 64% by vol., 65% byvol., 66% by vol., 67% by vol., 68% by vol., 69% by vol. 70% by vol. 71%by vol. 72% by vol. 73% by vol. 74% by vol. 75% by vol. 76% by vol. 77%by vol. 78% by vol. 79% by vol. 80% by vol. 81% by vol. 82% by vol. 83%by vol. 84% by vol. 85% by vol. 86% by vol. 87% by vol. 88% by vol. 89%by vol. 90% by vol., 91% by vol., 92% by vol., 93% by vol., 94% by vol.,95% by vol., 96% by vol., 97% by vol., 98% by vol. or 99% by vol.,wherein corresponding intermediate values are to be regarded as alsodisclosed. Similarly, it can be provided that the fluid is free ofethanol. Furthermore, it can be provided that the fluid contains between0.0001% by vol. and 99.9999% by vol. of water. Furthermore, it canbasically be provided that the fluid contains one or more alcoholsalternatively or additionally to ethanol, such as for example C₁-C₅alcohols, in particular methanol, propanol, isopropanol, butanol,isobutanol and/or tert-butanol, as well as optionally one or more higheralcohols from the group of C₆-C₂₀ or more. The sorption agent can becomposed of a single chemical compound or compound class (monovarietal)or from a mixture of two or more chemical compounds or compound classes(mixture). Basically, multiple sorption agents can be collectivelysubjected to the fluid and be collectively arranged in the same workingchamber, respectively. Similarly, it can be provided that multiplesorption agents are arranged one after the other and subjected to thefluid one after the other, respectively, viewed in flow direction.Within the scope of the present invention, all of the physical andchemical types of attachments of flavoring substances to the sorptionagent are basically understood by the term “sorbing”, in particularadsorption and/or absorption processes. Accordingly, within the scope ofthe present invention, all inverse procedures are basically understoodby the term “desorbing”, in which flavoring substances leave thesorption agent.

With the aid of the adsorption system according to the invention,different flavoring substance-containing fluids can be processed. It canbe provided that the fluid is an alcohol-containing and/or at leastlargely dealcoholized food item from the group of wine, wine-containingbeverages, fruit wine, fruit wine-containing beverages, fruit-containinglemonades, isotonic beverages, refreshing beverages, nectars, fruit andvegetable juices and fruit and/or vegetable juice preparations, instantbeverages, energy beverages (energy drinks), alcohol-containing fruitextracts, alcohol-containing milk beverages, alcoholic essences,alcoholic extracts, alcoholic fruit beverages, anisette, aperitifs,digestives and cocktails based on liquors and wines, aquavit, arrack,perry, brandy, spirit, cognac, curacao, distilled beverages, genever,gin, honey wine, cherry brandy, corn schnapps, liqueurs, fortifiedwines, bitters, mead, fruit brandies, fruit wines, pearl wines,peppermint liqueur, rice alcohol, rice wine, rum, sake, sparklingwine-like beverages, schnapps, bubbly, sparkling wine, soft liquors,liquors, pomace wine, digestive liqueur, digestive schnapps, gin,brandy, whisky, vodka, fruit- and/or vegetable cider, in particulargrape cider or is composed of any mixture of these food items.Alternatively, it can be provided that the fluid is analcohol-containing or not an alcohol-containing or an at leastpredominantly dealcoholized food item from the group of wine,wine-containing beverages, fruit wine, fruit wine-containing beverages,fruit-containing lemonades, isotonic beverages, refreshing beverages,nectars, fruit and vegetable juices and fruit and/or vegetable juicepreparations, instant beverages, energy beverages (energy drinks),alcohol-containing fruit extracts, alcohol-containing milk beverages,alcoholic essences, alcoholic extracts, alcoholic fruit beverages,anisette, aperitifs, digestives and cocktails based on liquors and wine,aquavit, arrack, perry, brandy, spirit, cognac, curacao, distilledbeverages, genever, gin, honey wine, cherry brandy, corn schnapps,liqueurs, fortified wines, bitters, mead, fruit brandies, fruit wines,pearl wines, peppermint liqueur, rice alcohol, rice wine, rum, sake,sparkling wine-like beverages, schnapps, bubbly, sparkling wine, softliquors, liquors, pomace wine, digestive liqueur, digestive schnapps,gin, brandy, whisky, vodka, fruit- and/or vegetable cider, in particulargrape cider, or is composed of any or not any mixture of these fooditems. Further, it can be provided that the fluid is obtainable orobtained from a crop plant from the group of the Arecaceae or Palmae,the Rosaceae, the Betulaceae, the Poaceae and/or the Leguminosae orFabaceae. Furthermore, the fluid can be selected from the group of theoilseeds. Furthermore, the fluid can include or be coco, almonds, rice,oat and/or hazelnut. Alternatively or additionally, the fluid cancontain soya and in particular include or be soya beans, soya flour,soya bean sprouts, tofu, soya milk, soya sauce, soya oil, soya cake,bio-diesel, in particular soya methyl ester, a soya extract, soyalecithin and the like. Within the scope of the present disclosure, abeverage is understood by the term “wine”, which originates fromfermented fruit of the grape vine and contains at least 5.0% by vol. ofalcohol. Accordingly, wine beverages with an alcohol content between5.0% by vol. and 0% by vol. are understood by the term “dealcoholized”wine, wherein the reduced alcohol content can basically be achieved bydealcoholizing and/or fermentation stop or an incomplete fermentation.

Furthermore, the fluid can be a fluidic medium (gas phase and/or liquidphase) or a mixed phase from them. Furthermore, the fluid can be anextract from a plant. Furthermore, the fluid can be a water phase flavorfrom for example strawberry, apple, raspberry, orange, grapefruit,lemon, cherry, peach, banana, pear, black currant, coffee, tea, onion,garlic, leek, meat, rice, milk, tomato, mint, wine, fruit wine, mango,passion fruit, grape or other fruit or vegetable sorts. Furthermore, thefluid can include or be one or more herbs from the group of basil,thyme, marjoram, rosemary, savory, sage, lavender, mint, melissa,umbellifer, in particular anise, caraway, coriander, dill, parsley,lovage, chervil and celery and others, and leek family, in particulargarlic, kurrat, chives and ramson or be obtainable or obtained fromthem.

Furthermore, the fluid can be selected or obtained or obtainable fromthe following group individually and in any combination, whereinflavoring substance-containing extracts of all plant parts like flowers,leaves, shells, barks, roots, essential oils, vaporized essential oils,fermented products bacteria-treated products, enzyme-treated products,fungi-treated (yeasts) products, naturally fermented products, productsaged by storage/maturation, including all combinations, are to beregarded as also disclosed: conifers, pine family (Pinaceae), blackspruce (Picea marlana), cat spruce (Picea glauca), Canadian hemlock(Tsuga canadensis), cypress family (Cupressaceae), common juniper(Juniperus communis), single-furrow pollen dicotyledons (Magnoliopsida),annona family (Annonaceae), African pepper (Xylopia aethiopica),ylang-ylang (Cananga odorata), African nutmeg (Monodora myristica),starvine family (Schisandraceae), star anise (Illicium verum), laurelfamily (Lauraceae), Ceylon cinnamon (Cinnamomum verum), Chinese cinnamon(Cinnamomum cassia), tulipwood (Aniba rosaeodora), clove bark(Dicypellium caryophyllaceum), bay laurel (Laurus nobilis), sassafrastree (Sassafras albidum), nutmeg family (Myristicaceae), nutmeg tree(Myristica fragrans), pepper family (Piperacaeae), acuyo (Piperauritum), pepper (Piper nigrum), Java pepper (Piper cubeba), long pepper(Piper longum), Tasmanian Winteraceae, mountain pepper (Tasmannialanceolata), monocotyledons, aroid family (Araceae), calamus (Acoruscalamus), grassy-leaved sweet flag (Acorus gramineus), ginger family(Zingiberaceae), green cardamom (Elettaria cardamomum), grains ofparadise (Aframomum melegueta), black cardamom (Amomum subulatum), Thaiginger (Alpinia galanga), mango ginger (Curcuma amada), turmeric(Curcuma longa), zedoary (Curcuma zedoaria), cutcherry (Kaempferiagalanga), ginger (Zingiber officinale), leek family (Alliaceae), shallot(Allium ascalonium), escallion (Allium fistulosum), leek (Alliumporrum), garlic (Allium sativum), floor onion (Allium cepa var.proliferum), rocambole (Allium scorodoprasum), chives (Alliumschoenoprasum), Chinese chives (Allium tuberosum), ramson (Alliumursinum), green-brier family (Smilacaceae), Mexican sarsaparilla (Smilaxaristolochiaefolia), sarsaparilla (Smilax regelii), orchids(Orchidaceae), vanilla (Vanilla planifolia), Tahiti vanilla (Vanillatahitensis), Vanilla pompona, salep (various terrestrial orchid bulbs),iris family (Iridaceae), saffron (Crocus sativus), grasses (Poaceae orGramineae), lemon grass (Cymbopogon citratus), Malabar grass (Cymbopogonflexuosus), bison grass (Hierochloe odorata), vetiver (Vetiveriazizanioides), triple-furrow pollen dicotyledons, valerian family(Valerianaceae), garden valerian (Valeriana officinalis), heliotropes(Boraginaceae), borage (Borago officinalis), boneset (Symphytumofficinale), carrots (Apiaceae/Umbelliferae), dill (Anethum graveolens),Indian dill (Anethum sowa), garden angelica (Angelica archangelica),American angelica (Angelica atropurpurea), garden chervil (Anthriscuscerefolium), celery (Apium graveolens var. dulce), Bunium persicum,annual caraway (Carum carvi), cilantro, coriander (Coriandrum sativum),mitsuba (Cryptotaenia japonica), cumin (Cuminum cyminum), culantro(Eryngium foetidum), asant (Ferula asafoetida), fennel (Foeniculumvulgare), sermountain, mountain caraway (Laserpitium siler), lovage(Levisticum officinale), baldmoney (Meum athamanticum), sweet cicely(Myrrhis odorata), parsnip (Pastinaca sativa), parsley (Petroselinumcrispum), anise (Pimpinella anisum), greater burnet-saxif rage(Pimpinella major), burnet saxifrage (Pimpinella saxifraga), ajowan(Trachyspermum ammi), verbena family (Verbenaceae), herb louisa (Aloysiacitrodora), Mexican oregano (Lippia graveolens), amaranths(Amaranthaceae), epazote (Dysphania ambrosioides), bayberry family(Myricaceae), sweet gale (Myrica gale), buttercup family(Ranunculaceae), black caraway (Nigella sativa), love-in-a-mist (Nigelladamascena), hemp family (Cannabaceae), hemp (Cannabis sativa), heathfamily (Ericaceae), American wintergreen (Gaultheria procumbens), beanfamily (Fabaceae), tonka bean (Dipteryx odorata), sumbala (Parkiabiglobosa), tamarind (Tamarindus indica), fenugreek (Trigonellafoenum-graecum), bird clover (Trigonella caerulea), caper family(Capparaceae), caper bush (Capparis spinosa), nasturtium family(Tropaeolaceae), nasturtium (Tropaeolum majus), knotweed family(Polygonaceae), water pepper (Persicaria hydropiper), common sorrel(Rumex acetosa), French sorrel (Rumex scutatus), asters (Asteraceae),common yarrow (Achillea millefolium), English mace (Achilleadecolorans), English chamomile (Anthemis nobilis), absinthium (Artemisiaabsinthium), mugwort (Artemisia vulgaris), pale-leaved mugwort(Artemisia pallens), tarragon (Artemisia dracunculus), appleringie(Artemisia abrotanum), common marrigold (Calendula officinalis),costmary (Chrysanthemum balsamita), bitter buttons (Chrysanthemumvulgare), Canadian fleabane (Erigeron canadensis), curry plant, Italianstrawflower (Helichrysum italicum), elecampagne (Iluna helenium),chamomile (Matricaria chamomilla), goldenrod (Solidago odora), southernmarigold (Tagetes minuta), common dandelion, buttercup (Taraxacumofficinale), crucifers (Brassicaceae, formerly Cruciferae), pepperwort(Lepidium sativum), watercress (Nasturtium officinale), red cote(Armoracia lapathifolia), common scurvygrass (Cochlearia officinalis),white mustard (Sinapis alba), black mustard (Brassica nigra), rocket,arugula (Eruca sativa), wasabi (Eutrema japonica), mint family(Lamiaceae, Labiatae), Alpine calamint, alpine savory (Acinos alpinus,syn.: Satureja acinos), anise hyssop (Agastache foeniculum), bluelicorice, Indian mint (Agastache rugosa), Mexican hyssop (Agastachemexicana), nindi (Aeolanthus heliotropoides and Aneoanthus pubescens),Spanish thyme, big thyme (Plectranthus amboinicus (Lour.) Spreng. Syn.:Coleus amboinicus Lour. Plectranthus aromaticus Roxb.), stone mint(Cunila origanoides), common lavender (Lavandula angustifolia), spikelavender (Lavandula latifolia), Spanish lavender (Lavandula stoechas),common hedgenettle, purple betony (Stachys officinalis), artichokebetony, crosne (Stachys affinis), wood sage (Teucrium scorodonia), wallgermander (Teucrium chamaedrys), hyssop (Hyssopus officinalis), groundivy, creeping Jenny (Glechoma hederacea), mosquito plant, Americanpennyroyal (Hedeoma pulegioides), pignut (Hyptis suaveolens), horehound(Marrubium vulgare), Canadian mint, corn mint (Mentha arvensis), applemint (Mentha rotundifolia), brook mint (Mentha spicata), pineapple mint(Mentha rotundifolia var. variegata), horse mint, long-leaved mint,white mint (Mentha longifolia), peppermint (Mentha xpiperita), Cubanmint (Mentha nemorosa and Mentha sativa), water mint (Mentha aquatica),curled mint (Mentha spicata var. crispa), bergamot mint (Menthacitrata), cardiac mint (Mentha xgentilis), English horse mint (Menthavillosa-nervata), pudding grass (Mentha pulegium), melissa, lemon balm(Melissa officinalis), crimson beebalm (Monarde didyma), wild bergamot(Monarda fistulosa), lemon mint (Monarda citriodora), catswort (Nepetacataria), basil, great basil (Ocimum basilicum), Cretan dittany(Origanum dictamnus), fever plant (Ocimum viride), oregano, wildoregano, wild marjoram, perennial marjoram (Origanum vulgare), Greekoregano (Origanum vulgare subsp. hirtum), marjoram, sweet marjoram,annual marjoram (Origanum majorana, syn.: Majorana hortensis), biblehyssop (Origanum syriacum), egoma (Perilla frutescens), elsholtziaciliata, rosemary (Rosmarinus officinalis), savory, summer savory,peppergrass (Satureja hortensis), winter savory (Satureja montana),garden sage (Salvia officinalis), meadow clary (Salvia pratensis), clary(Salvia sclarea), thyme, common thyme (Thymus vulgaris), creeping thyme(Thymus serpyllum), forest thyme (Thymus mastichina), captiate thyme(Thymbra capitata), myrtle family (Myrtaceae), clove, clove tree(Syzygium aromaticum), myrtle (Myrtus communis), eucalyptus(Eucalyptus), pimento (Pimenta dioica), Indonesian laurel leaf (Syzygiumpolyanthum), nightshades (Solanaceae), bell pepper (Capsicum annuum),cayenne (Capsicum annuum var. acuminatum), Capsicum frutescens, Capsicumchinense, Capsicum baccatum, Capsicum pubescens, carnation family(Caryophyllaceae), carnation (Dianthus caryophyllus), portulaca family(Portulacaceae), purslane (Portulaca sativa), citrus family (Rutaceae),brown boronia (Boronia megastigma), combava (Citrus hystrix), whitedittany (Dictamnus albus), common rue (Ruta graveolens), Szechuan pepper(Zanthoxylum piperitum), dried lime (bartender's lime, Citrusaurantifolia), curry tree (Bergera koenigii), bedstraw family(Rubiaceae), cleaver (Galium verum), woodruff (Galium odoratum), rosefamily (Rosaceae), Scots rose (Rosa spinossima), Damascus rose (Rosadamascena), Gallic rose (Rosa gallica), briar rose (Rosa canina),hedgerow rose, rugosa rose (Rosa rugosa), many-flowered rose (Rosamultiflora), musk rose (Rosa moschata), sweetbriar rose (Rosaeglanteria), cabbage rose (Rosa centifolia), great burnet (Sanguisorbaofficinalis), salad burnet or small burnet (Sanguisorba minor),fern-leaf dropwort (Filipendula vulgaris), meadowsweet (Filipendulaulmaria), oxalis family (Oxalidaceae), violet-wood sorrel (Oxalisviolacea), common wood-sorrel (Oxalis acetosella), sesame family(Pedaliaceae), sesame (Sesamum indicum), geranium family (Geraniaceae),rose geranium (Pelargonium graveolens), cashews (Anacardiaceae),Brazilian pepper, pink pepper, rose pepper, christmasberry (Schinusterebinthifolius), Peruvian mastic tree, pink pepper, rose pepper,California pepper tree (Schinus molle), sumac (Rhus coriaria), pansyfamily (Violaceae), common violet (Viola odorata), plantain family(Plantaginaceae), Rau Om Limnophila aromatica, vegetable greens, salads,garden salad (Lactuca sativa L.) (asters), lettuce (Lactuca sativa L.var. capitata L.), leaf lettuce (Lactuca sativa L. var. crispa L.),romaine lettuce (Lactuca sativa L. var. longifolia L.), asparaguslettuce (Lactuca sativa var. angustana), iceberg lettuce, blue sailors(Cichorium intybus L.) (asters), chicory (Cichorium intybus var.foliosum) (sorts: sugar loaf, radicchio), endive (Cichorium endivia L.),rucola, rocket (Diplotaxis tenuifolia or Eruca sativa) (crucifers),chard (Beta vulgaris subsp. vulgaris) (beet family), spinach (Spinaciaoleracea L.) (beet family), Chinese spinach (Ipomoea aquatica FORSSK.)(morning glory family), arrach (Atriplex hortensis L.) (beet family),watercress (Nasturtium officinale R.BR.) (crucifers), purslane(Portulaca ssp. sative (HAW.) ČEL.) (purslane family), Indian lettuce(=miner's lettuce, winter purslane, Claytonia perfoliata DONN. EX WILLD)(purslane family), Malabar spinach, creeping spinach (Basella alba), NewZealand spinach (Tetragonia tetragonioides), Jambu (Acmella oleracea(L.) R.K.JANSEN) (asters), burlap leaves (Corchorus olitorius L.)(mallow family), iceplant (Mesembryanthemum crystallinum) (carpetweeds), day lilies, e.g. the tawny day lily (Hemerocallis fulva L.) (daylily family), beetberry (Chenopodium capitatum (L.) ASCH.) (beetfamily), Good King Henry (Chenopodium bonus-henricus L.) (beet family),garden patience (Rumex) (knotweed family), see also salad plant,cabbage, cabbage (Brassica) (crucifers), Mediterranean cabbage (B.fruticulosa), brown mustard or called Indian mustard or also leafmustard (B. juncea), rape and turnip (B. napus), turnip, rutabaga (B.napus subsp. rapifera MTZG.), rape (B. napus subsp. napus L.), cutcabbage (B. napus subsp. pabularia), black mustard (B. nigra (L.) KOCH),wild cabbage (B. oleracea L.), cauliflower (B. oleracea var. botrytisL.), Romanesco (B. oleracea convar. botrytis var. botrytis L.), broccoli(B. oleracea var. italica Plenck), kohlrabi (B. oleracea var. gongylodesL.), cabbage (B. oleracea convar. capitata L.), red cabbage (Brassicaoleracea convar. capitata var. rubra L.), white cabbage (Brassicaoleracea convar. capitata var. alba L.), pointed cabbage, savoy, savoycabbage (B. oleracea convar. capitata var. sabauda L.), Brussel sprout(B. oleracea var. gemmifera DC.), colewort, “kale” (B. oleracea var.sabellica L.), palm kale (Brassica oleracea var. palmifolia DC.),marrow-stem kale (B. oleracea var. medullosa Thell.), canola (B. rapaL.), oil canola (B. rapa subsp. oleifera), Chinese cabbage (B. rapasubsp. pekinensis), pak choi (B. rapa subsp. chinensis), may turnip,autumn turnip, wild turnip, Teltow turnip, Bavarian turnip (B. rapasubsp. rapa), rapini (as pure leaf vegetables), flower vegetables, globeartichoke (Cynara scolymus) (asters), zucchini (Curcubita pepo subsp.pepo convar. giromontiina) (cucurbit family), cauliflower (Brassicaoleracea var. botrytis L.), broccoli (Brassica oleracea var. italicaPlenck), romanesco (Brassica oleracea convar. botrytis var. botrytis),lilies (Lilium L.) (lily family), dahlias (Dahlia CAV.) (asters), caper(Capparis spinosa) (crucifers), fruit vegetables, family Cucurbitaceae,sub-family Cucurbitoideae, Citrullus, watermelon (Citrullus lanatus(THUNB.) MATSUM. & NAKAI.), cucumber (Cucumis L.), rockmelon (Cucumismelo L.), kiwano (Cucumis metuliferus E.MEY. EX NAUDIN), cucumber(Cucumis sativus L.) (gherkin), pumpkins and zucchini (Cucurbita), to besupplemented, marrow, zucchini, spaghetti squash (C. pepo L.), wintersquash or hokkaido pumpkin (C. maxima), calabaza pumpkin (C. moschata),Asian pumpkin (C. ficifolia), bitter melon (Momordica L.), calabashes(Lagenaria siceraria (MOLINA) STANDL.), smooth luffa (Luffa MILL.),Sechium, chayote=christophene, (Sechium edule (JACQ.) SW.), tomato(Solanum lycopersicum L.) (nightshades), jamberry (Physalisphiladelphica) (night-shades), paprika, hot pepper, chili (Capsicum L.)(nightshades), amaranth (Amaranthus L.) (amaranths), aubergine (Solanummelongena), avocado (Persea americana MILL.) (laurel family), okra(Abelmoschus esculentus (L.) MOENCH.) (mallow family), breadfruit(Artocarpus altitis (PARKINS. EX DU ROI) FOSB. CORR. ST.JOHN) (mulberryfamily), root vegetables, tuber vegetables, carrot, eastern carrot(Daucus carota L. ssp. sativus) (carrot family), beetroot, beet (Betavulgaris subsp. vulgaris), brassica, rutabaga, turnip (Brassica napussubsp. rapifera), Brassica rapa, may turnip (Brassica rapa subsp. rapavar. majalis), Teltow turnip (Brassica rapa subsp. rapa var. pygmaea),horseraddish (Armoracia rusticana GAERTN.MEY. & SCHERB.), radishes(Raphanus sativus L. subsp. sativus), daikon (Raphanus sativus var.longipinnatus), black Spanish radish (Raphanus sativus subsp. niger var.niger), wasabi (Wasabia japonica MATSUM.) (crucifers), potato (Solanumtuberosum L.) (nightshades), black salsify (Scorzonera hispanica L.)(asters), parsnip (Pastinaca sativa) (carrot family), hamburg parsley(Petroselinum crispum subsp. tuberosum), celery (Apium graveolens),bulbous chervil or parsnip chervil (Chaerophyllum bulbosum L.), lotusroot (Nelumbo), yams (Dioscorea. L.′) (yam family), sweetpotato (Ipomoeabatatas L.) (morning glory family), sunroot (Helianthus tuberosus)(asters), bulb vegetables, allium (leek family), onion (A. cepa L.),escallion, scallion, (A. fistulosum L.), garlic (A. sativum L.), shallot(A. ascalonicum STRAND.), kurrat, leek (A. porrum L.), pearl onion(Allium porrum var. sectivum), ramson (Allium ursinum), legumes, seealso particularly.: bean (plant), Phaseolus, lima bean (Phaseoluslunatus L.), butter bean, tepary bean (Phaseolus acutifolius A.GRAY),fire bean (Phaseolus coccineus L.), haricot bean, common bean, bushbean, pole bean, (Phaseolus vulgaris L.), sorts: kidney bean, peaberry,pinto bean, pinto, black bean, Brazil, white bean, Ahrtaler Koksje, soyabean (Glycine max (L.) Merill), pea (Pisum), split pea (Pisum sativum L.convar. sativum), also split peas, wrinkled pea (Pisum sativum L.convar. medullare Alef. emend. C.O. Lehm), sugar pea (Pisum sativum L.convar. axiphium Alef emend. C.O. Lehm), also snow peas, or snap peas(sugar snap), huge pea (Pisum granda sneida L. convar. sneidulo p.shneiderium), medic (Medicago L.), common lucerne, lucerne (M. sativaL.), chickpea (Cicer arietinum L.), lentils, (Lens), (Lens culinarisMedik.), lupines (Lupinus L.), vetches (Vicia L.), bell bean, broadbean, bell bean (Vicia faba L.), vetchlings (Lathyrus L.), chucklingvetch (Lathyrus sativus L.), earthnut pea (Lathyrus tuberosus L.),Vigna, material bean, (Vigna aconitifolia (Jacq.) Marechal), aduki bean,(Vigna angularis (Willd.) Ohwi & H. Ohashi), urid (Vigna mungo (L.)Hepper), mungbean, (Vigna radiata (L.) R. Wilczek), “soyabean sprouts”,Bambara groundnut, (Vigna subterrane (L.) Verdc.), rice bean, (Vignaumbellata (Thunb.) Ohwi & H. Ohashi), Vigna vexillata (L.) A. Rich. (noGerman name), Vigna unguiculata (L.) Walp. in the tree sub-types: wingedpea (Vigna unguiculata subsp. sesquipedalis), cowpea (Vigna unguiculatasubsp. unguiculata), catjang (Vigna unguiculata subsp. cylindrica),pigeon pea (Cajanus cajan (L.) Millsp.), Macrotyloma, geocarpagroundnut, (Macrotyloma geocarpum (Harms) Marechal & Baudet), horsebean, (Macrotyloma uniflorum (Lam.) Verdc.), goa bean, (Psophocarpustetragonolobus (L.) DC.), bulbous bean (Sphenostylis stenocarpa (Hochst.ex A. Rich.) Harms), hyacinth bean, Egyptian bean, Indian bean, (Lablabpurpureus (L.) Sweet), cluster bean (Cyamopsis tetragonolobus (L.)Taub.), Canavalia, chickasaw, (Canavalia ensiformis (L.) DC.), swordbean, (Canavalia gladiata (Jacq.) DC.), batis (Batis L.) (crucifers),Chinese water chestnut (Eleocharis dulcis), marshmallow (Althaeaofficinalis L.) (mallow family), fennel (Foeniculum vulgare (L.) Mill.)(parsley family), garden asparagus (Asparagus officinalis L.) (asparagusfamily), rhubarb (Rheum rhabarbarum) (Polygonaceae), Japanese rhubarb(Fallopia japonica (Houtt.) Ronse Decr.) (knotweed family), coriander(Coriandrum sativum L.) (carrot family), quinoa (Chenopodium quinoaWilld.) (beet family), Swedish turnip (Brassica napus) see rutabaga,water mimosa (Neptunia oleracea Lour.) (mimosa family), manioc,mandioca, cassava or yuca in Latin America (Manihot esculenta Crantz)(spurge family), New Zealand yam, oca or yam (Oxalis tuberosa) (oxalisfamily), ulluco (Ullucus tuberosus) (basella family), mashua, alsobulbous nasturtium (Tropaeolum tuberosum) (nasturtium family), Yacon(Smallanthus sonchifolius) (asters), bamboo sprouts, palm hearts, sproutvegetables, fruit and berries, acerola, amanatsu, American pokeweed,pineapple, pine strawberry, Annona senegalensis, apple, chokeberry(Aronia), apricot, atemoya, avocado, babaco, banana, barberry, bergamot,blueberry, pear, Brazilian guava (feijoa), brambleberry, green plum,camu camu, cherimoya, clementine, coccoloba (seagrape), cranberry, date,durian, arbutus fruit, strawberry, fig, Juneberry, galia melon,gandaria, goji berry, pomegranate, grapefruit, mamey sapote, guanabana,guava, rosehip, raspberry, elder, rockmelon, Hong Kong kumquat,hyuganatsu, ilama, jackfruit, Japanese raisin, Java apple, genipapo,carob, jostaberry, jujube, persimmon, cactus pear, golden berry, cassia,cherry, cherry plum, kiwano, kiwi, fruit of the ceriman, cornel cherry,blue huckleberry, kumquat, lansi, lime, lychee, longan, lulo, mahonia,mamey apple, mandarin, mango, mangosteen, white mulberry, fig-mulberry,mirabelle, medlar, cloudberry, Myrica rubra, nara, nashi, nectarine,loquat, wild sweetsop, netted melon, noni, orange, olive, pawpaw,papaya, passion fruit (yellow granadilla, maracuya), passion fruit(purple granadilla, maracuya), pepino, pitahaya (yellow), pitahaya(red), peach, plum, pomelo, bitter orange, cowberry, quince, rambutan,greengage, red currant, salak, seabuckthorn, santol, sapodilla, satsuma,morello, sloe, stone apple, black currant, black mulberry, black sapote,whitty pear, gooseberry, stone bramble, star apple, star fruit, Surinamcherry, sweet granadilla, tamarillo, tamarind, ugli, rowan berry, wildstrawberry, water melon, grape, white currant, miracle berry, lemon,sweetsop, prune, wild plum (yellow), tobacco (Nicotiana), a plant typefrom the family of the stafftree family (Celastraceae), in particularkhat plant (Catha edulis), a plant type from the family of the palmfamily (Arecaceae), in particular areca nut palm (Areca catechu), wine,milk products (yoghurt, kefir, cheese), kombucha, coffe, cacao, tea,soya. Acid- or lye-treated products, e.g. cacao, grain products, animalproducts of terrestrial animals, in particular meat, fat, bones, bonemarrow, giblets, milk, milk products, eggs and/or of freshwater orseawater animals like fish, crustaceans, mussels, water snails, squids,calamari, shrimps, crabs, rock lobsters, roe, caviar and lobsters.

Furthermore, the fluid can include proteins and enzymes brought intosolution and/or suspension as well as sugars (monosaccharides,disaccharides, oligosaccharides and/or polymeric sugars (starch) broughtinto solution and/or suspension.

Furthermore, the fluid can include plant material (e.g. lignin,polyphenols) brought into solution and/or suspension. Furthermore, thefluid can include or be a gas from drying (spray dryer, freeze dryer,belt dryer, roller dryer), concentration, roasting (drum roaster, beltroaster, fluidized bed roasting), defoaming, gassing or degassing ofliquids, deodorization (e.g. plate evaporator, downflow evaporator,water vapor distillation, steaming, vacuum steaming). Furthermore, thefluid can originate from the gas scrubbing, exhaust air from productionplants (fermenters, fermentation, conching, juicing, filling plants),room air from production plants, gardening shop, plant breedingenterprise and the like. Furthermore, the fluid can include or be awater phase from a freeze dryer and/or a condensate after evaporation orgassing or drying.

Furthermore, the fluid can be selected from herbs, spices or extractsthereof. Similarly, extracts, exhaust vapors or gas phases fromindustrial plants can be provided generally or from productionintermediate steps, e.g. exhaust air from deodorizing devices of cacao,chocolate or oils, similarly exhaust air from rooms, (baking) ovens ordrying devices (spray drying, freeze drying), e.g. herbs, egg, onionfamily, instant products (potato puree, corn, soups, prepared dishes,mushrooms, cooking flavors) or vaporizing plants (jam production, fruitpreparations), mechanical plants (crushing, pressing, mixing), coffeeflavor from instant coffee process (exhaust vapors, drying plants),stable exhaust air, grass drying (hay production) or environmental odors(e.g. forest, meadow) as a fluid or part of the fluid. Flavor phasesfrom dairy processes (fresh cheese, whey, soft cheese, cheese), smokeflavors, sausage production, scald water from meat production (chickenmeat flavor), leftover processing (animal parts (feet, ears), animalbones, meat leftovers, deep fryer exhaust air, honey, vinegar,hydrolysates, reaction flavors, fish, flowers, wood, bark, nuts, shells,roots, buds, dust filaments, plant parts, vanilla beans, tree needles,leaves, tree fruit and/or flavors, which arise or are released with theaid of biological methods (fungi, bacteria, enzymes), alwaysrespectively individual or in all possible combinations, are alsoconceivable.

Therein, the fluid can be a fluidic medium (gas phase and/or liquidphase) or a mixed phase from them. Further, the fluid can includeproteins and enzymes brought into solution and/or suspension as well assugars (monosaccharides, disaccharides, oligosaccharides and/orpolymeric sugars (starch)) brought into solution and/or suspension.Furthermore, the fluid can include plant material (e.g. lignin,polyphenols) brought into solution and/or suspension. Furthermore, thefluid can include or be a gas from drying (spray dryer, freeze dryer,belt dryer, roller dryer), concentration, roasting (drum roaster, beltroaster, fluidized bed roasting), defoaming, gassing or degassing ofliquids, deodorization (e.g. plate evaporator, downflow evaporator,water vapor distillation, steaming, vacuum steaming). Furthermore, thefluid can originate from the gas scrubbing, exhaust air from productionplants (fermenters, fermentation, filling plants), exhaust air fromproduction plants, room air from production sites and the like and/or bepump water of vacuum pumps. Furthermore, the fluid can include or be awater phase from a freeze dryer and/or a condensate after evaporation orgassing or drying.

Basically, the sorption agent can be selected from the group of ionexchangers, normal phases, polar bound phases and reversed phases or beany mixture thereof, in particular polyaromatic compounds, polystyrenes,poly(meth)acrylates, polypropylenes, polyesters, polytetrafluoroethyleneand cross-linked polystyrenes, in particular copolymers ofethylvinylbenzene and divinylbenzene, provided from vinylpyrrolidone anddivinylbenzene, from vinylpyridine and divinylbenzene and/or fromstyrene and divinylbenzene. An advantageous sorption characteristic isalso achieved by the use of sorption agents, which include monomers withfunctional groups. Thus, sulfonic acid groups, ternary (e.g. methacrylicdiethylamine) and quaternary ammonium groups (e.g.phenyltrimethylammonium), amides (e.g. benzamides), amines andhalogen-modified aromatic compounds, heterocyclic compounds like3-pyrrolidone, 2-pyrrolidone, 2-pyrroline, 3-pyrroline, pyrrole and/orpiperazine, as well as halogenated aliphatic side chains haveparticularly proved themselves. Gelatinous polymers can also beemployed. Basically, modified polyacrylates can also be used, inparticular those, which include the following monomers: acrylic acid,acrylonitrile and alkyl acrylates such as for example methylmethacrylate, methyl acrylate, ethyl acrylate, 2-chloroethyl vinylether, 2-ethylhexyl acrylate, hydroxyethyl methacrylate, butyl acrylateand butyl methacrylate. Alternatively or additionally, there are CMSsorbents (CMS: carbon molecular sieve), which are formed from thepyrolysis of polymeric precursors and have a highly porous carbonstructure themselves. SGPC sorbents (SGPC: spherical graphitized polymercarbon) and GCB sorbents are also employable (GCB: graphitized carbonblack). Alternatives are polymers based on 2,6-diphenylene oxide, e.g.poly(2,6-diphenyl-p-phenylene oxide), or those with iminodiacetatefunctionality. The sorption agent or agents can for example be employedas bulk material and thereby corresponding sorbent beds can be built upin the working chamber. Alternatively or additionally, the sorptionagent can be monolithically present in the working chamber and thus betraversed.

With the aid of these sorption agents individually or in anycombination, a particularly high adsorption of the flavoring substancesand thereby a particularly high recovery rate are ensured. Hereby, thesorption agent can additionally be optimally selected depending on therespective fluid and the flavoring substance molecules containedtherein. Preferably, the mentioned polymers are additionallyfunctionalized by means of suitable reagents during the polymerizationof the basic polymer and by post-treatment of the basic polymer withcorresponding reagents, respectively, to achieve the desired sorptioncharacteristic.

Within the scope of this disclosure, “a”/“an” are generally to be readas indefinite articles, thus always also as ““at least a”/“at least an”without expressly opposite indication.

In an advantageous configuration of the invention, it is provided thatthe adsorption system includes at least two working chambers capable ofbeing fluidically coupled to each other and at least one pumping devicefor delivering the fluid through the working chambers. By this fluidiccoupling of the two or more working chambers in connection with the atleast one pumping device, considerably higher flow speeds are achievedin loading, in particular in contrast to a single working chamber withthe same volume. In addition, the total length of the adsorption systemincreases such that a correspondingly higher recovery rate or a highfinal concentration in the flavoring substance concentrate can beachieved.

In a further advantageous configuration of the invention, it is providedthat at least one pumping device is arranged upstream of a workingchamber. Hereby, the pressure drop across the working chamber can be atleast partially compensated for and a high flow speed of the fluidthrough the working chamber can be ensured. Alternatively oradditionally, it is provided that at least one pumping device isarranged between two working chambers. This represents a furtheradvantageous possibility of compensating for a pressure drop downstreamof a working chamber and ensuring a high flow speed of the fluid throughthe working chamber downstream of the pumping device. Alternatively oradditionally, it has proven advantageous if all of the working chambersare fluidically arranged between two pumping devices. Hereby, it ispossible to reverse a flow direction through the working chambers inconstructively simple manner. Thereby, the sorption material can forexample be loaded in one flow direction and be unloaded in the oppositeflow direction. Similarly, it can be provided that the at least twopumping devices are differently formed. For example, the pumping devicescan differ with regard to their maximum delivery flow. Similarly, it canbe provided that at least one of the pumping devices is pulsation-freeand/or explosion-protected and/or allows reversible delivery.

Further advantages arise in that the adsorption system includes at leastone valve device, by means of which a flow through at least one workingchamber is controllable and/or adjustable. This allows particularlyvariable and adequate liberation, reduction or interruption of the flowthrough one or more working chambers. The at least one valve device canbasically be formed operable or controllable and/or adjustable in manualmanner and/or by machine. Within the scope of the present invention,pure shut-off devices are basically also understood by valve devices,which can either halt or let pass a volume flow, but do not allowpartial reduction of the volume flow. For example, the at least onevalve device can be a check or ball valve or the like in someconfigurations since these shut-off devices do not have to be activelycontrolled and thereby are very inexpensive and operationally reliable.

In a further advantageous configuration of the invention, it is providedthat the adsorption system includes a control device, which is formed tooperate the adsorption system in an absorption mode, in which the atleast one sorption agent is subjected to the flavoringsubstance-containing fluid to adsorb flavoring substances on thesorption agent, and in a desorption mode, in which the at least onesorption agent is subjected to a fluidic desorption agent to desorbflavoring substances adsorbed on the sorption agent as a flavoringsubstance concentrate. This allows a high automatization or at leastpartial automatization degree of the adsorption system such thatflavoring substance concentrates can be continuously or at leastsemi-continuously produced. Within the scope of the present invention,the expression “formed to” basically relates to items, which do not onlyhave a basic suitability to anything, but also actually achieve therespectively indicated effect during their intended operation bycorrespondingly set up hardware and/or software. For example, thecontrol device can comprise a processor device, which is arranged toperform the mentioned steps and in particular an embodiment of themethod according to the second inventive aspect. Hereto, the processordevice can comprise at least one microprocessor and/or at least onemicrocontroller. Furthermore, the processor device can comprise aprogram code, which is arranged to perform the embodiment of thementioned steps and in particular an embodiment of the method accordingto the second inventive aspect and to correspondingly control and/orregulate corresponding devices of the adsorption system upon executingby the processor device. The program code can be stored in a datastorage of the processor device.

It can be provided that a desorption agents is provided, which isselected from the group of protic solvents, aprotic non-polar solventsand aprotic polar solvents. Hereby, the desorption agent can beoptimally adapted to the type and number of the adsorbed flavoringsubstance molecules as well as to the sorption agent. Solvents areunderstood by protic solvents, which can cleave off protons and/or formhydrogen bridges in contrast to aprotic solvents. In the simplest case,water is for example used. Further examples are methanol, ethanol,primary and secondary amines, carboxylic acids (e.g. formic acid, aceticacid), primary and secondary amides (e.g. formamide) and mineral acids(sulfuric acid, nitric acid, phosphoric acid, halogen hydracids).Aprotic non-polar solvents are highly lipophilic and hydrophobic, whileaprotic polar solvents have at least one highly polar functional group(e.g. carbonyl group, nitro group, nitrile group) and thereby apermanent dipole moment, which results in an improvement of thesolubility of polar substances compared to aprotic non-polar solvents.Examples for aprotic non-polar solvents include alkanes, alkenes,alkynes, benzene, toluene and other aromatic compounds with aliphaticand aromatic substituents, carboxylic acid esters, ethers (dimethylether, diethyl ether, ethylmethyl ether), tetramethylsilane,dichloromethane, trichloromethane, trichloromethane, carbontetrachloride, carbon disulfide, over-critical carbon dioxide andfluorinated, in particular perfluorinated hydrocarbons. Examples foraprotic polar solvents include ketones (acetone), lactones(γ-butyrolactone), lactams (N-methyl-2-pyrrolidone), nitriles(acetonitrile), nitro compounds (nitromethane), tertiary carboxylic acidamides (dimethylformamide), urea derivatives (tetramethyl urea,dimethylpropylene urea), sulfoxides (dimethyl sulfoxide), sulfones(sulfolane) and carbonic acid esters (dimethyl carbonate, ethylenecarbonate).

For example, methanol, ethanol, propane-1-ol, butane-1-ol, pentane-1-ol,hexane-1-ol, heptane-1-ol, octane-1-ol, nonane-1-ol, decane-1-ol,undecane-1-ol, dodecane-1-ol, tridecane-1-ol, tetradecane-1-ol,pentadecane-1-ol, hexadecane-1-ol, octadecane-1-ol, hexacosane-1-ol,triacontane-1-ol, propane-2-ol, butane-2-ol, 2-methylpropane-1-ol,2-methylpropane-2-ol, pentane-2-ol, pentane-3-ol, 2-methylbutane-1-ol,3-methylbutane-1-ol, 2-methylbutane-2-ol, 3-methylbutane-2-ol,2,2-dimethylpropane-1-ol, ethane-1,2-diol, propane-1,2-diol,propane-1,3-diol, butane-1,2-diol, butane-1,3-diol, butane-1,4-diol,butane-2,3-diol, pentane-1,5-diol, hexane-1,6-diol, octane-1,8-diol,nonane-1,9-diol, decane-1,10-diol, propane-1,2,3-triol, cyclopentanol,cyclohexanol, prop-2-en-1-ol, but-2-en-1-ol, phenylmethanol,(hydroxymethyl)benzene, 1-phenylethane-1-ol, (1-hydroxyethyl)benzene(C₆H₅CH(OH)CH₃), 2-phenylethane-1-ol, (2-hydroxyethyl)benzene(C₆H₅CH₂CH₂OH), diphenylmethanol (C₆H₅)₂CHOH, triphenylmethanol((C₆H₅)₃COH), ethyl acetate, dichloromethane, trichloromethane, carbontetrachloride, dimethylether, diethylether, methylethylether, water,water vapor, inorganic acids, for example phosphoric acid, hydrochloricacid etc., carboxylic acids, for example formic acid, acetic acid,lactic acid, malic acid, citric acid, ascorbic acid, tartaric acid etc.,chlorogenic acid and the derivates thereof, caffeic acid, ferulic acid,maleic acid, lyes, for example soda lye, potassium hydroxide, Ca(OH)₂,sodium- or potassium salts of the phosphoric acid, as well as anymixtures and/or gradients from two or more desorption agents can be usedas the desorption agent, wherein the mentioned list of possibledesorption agents is not to be regarded as conclusive.

Accordingly, at least two desorption agents and/or a desorption agentgradient can basically be continuously and/or stepped provided and/or anemulsion of at least two desorption agents not freely miscible with eachother can be provided. This allows a particularly high control of theretention and resolution such that all of the adsorbed flavoringsubstance molecules can be optionally commonly or successively desorbedor desorbed in certain sequences and be collected as a flavoringsubstance concentrate. Besides a mixture of 2, 3, 4, 5, 6, 7, 8, 9, 10or more desorption agents, a desorption agent gradient alteredcontinuously in time and/or gradually of 2, 3, 4, 5, 6, 7, 8, 9, 10 ormore desorption agents can be used. Similarly, it can be provided thatan emulsion of at least two desorption agents not freely miscible witheach other is used. One understands disperse systems of two or moreliquids not freely miscible with each other by an emulsion. Therein, oneof the desorption agents constitutes the dispersion agent, in which thedesorption agent or the other desorption agents is or are distributed inthe form of fine droplets as another phase (also: inner or dispersephase). Depending on the size of the dispersed particles and on thekinetic and thermodynamic stability, respectively, one speaks ofcoarsely disperse and colloid disperse systems. The use of an emulsionoffers the advantage of a particularly fast and complete desorption withlow volume input, whereby correspondingly authentic and highlyconcentrated flavoring substance concentrates are obtained. For example,flavoring substances can first be desorbed only with (optionally hot)water as the desorption agent and subsequently with ethanol as thedesorption agent from the same plant part. In other words, a stepgradient of water-ethanol can be provided as the desorption agent. Theobtained desorbates can be commonly or separately collected in at least2 fractions. The portion desorbed by means of water can be employed forreflavoring products, in particular products, the ethanol content ofwhich is not to increase, without further reprocessing due to its lowethanol content or its absence of ethanol. The portion desorbed by meansof ethanol can optionally be diluted with water and subjected to newaccumulation (high accumulation).

In an advantageous configuration of the invention, it is provided thatthe control device is formed to set a flow direction of the desorptionagent in the desorption mode such that the flow direction of thedesorption agent is opposite to a flow direction of the flavoringsubstance-containing fluid in the adsorption mode. Hereto, the controldevice is preferably at least coupled to at least one pumping deviceand/or at least one valve to operate it in controlling and/or regulatingmanner.

In a further advantageous configuration of the invention, it is providedthat the control device is formed to conduct the flavoringsubstance-containing fluid parallel through at least two workingchambers in the absorption mode. This allows a particularly fast loadingof the sorption agent arranged in the working chambers with highaccumulation of the flavoring substance or substances contained in thefluid. Moreover, two or more shorter working chambers can be usedinstead of one long working chamber with correspondingly high pressureloss, the combined total length of which corresponds to that of aparticularly long working chamber. Moreover, in this manner, the numberand geometry of the working chambers can be optimally adapted to therespective boundary conditions such as for instance the fluid amount,the fluid flow and the composition of the fluid or the flavoringsubstances contained therein. Alternatively or additionally, it isprovided that the control device is formed to serially conduct thedesorption agent through at least two working chambers in the desorptionmode. This allows an at least substantially complete recovery of theadsorbed flavoring substances using a minimum volume of desorptionagent. Alternatively or additionally, it is provided that the controldevice is formed to transport the desorption agent out of the adsorptionsystem through an outlet, whereby a simple removal of the desorbedflavoring substances or the flavoring substance concentrate obtained bydesorption is allowed. Furthermore, it is alternatively or additionallyprovided that the control device is formed to conduct differentdesorption agents through at least two working chambers in thedesorption mode. For example, predominantly non-polar flavoringsubstances can be adsorbed in a first one of the working chambers and bedesorbed with ethanol or an ethanol-containing desorption agent, whilepredominantly polar flavoring substances are adsorbed in a second one orthe working chambers and are desorbed with water or water vapor. Thisallows a particularly good and at least largely complete recovery of allof the relevant flavoring substances of the fluid with correspondinglyhigh concentration factors.

Further advantages arise if the adsorption system includes at least onetempering device, by means of which at least one working chamber and/orthe fluid and/or the desorption agent and/or at least a part of aflavoring substance concentrate can be tempered to a predeterminedtemperature. Hereby, the adsorption and/or desorption characteristic canbe optimally adapted to the composition of the fluid and/or the desiredflavoring substance concentrate. For example, the tempering device canbe formed such that temperatures of 10° C., 15° C., 20° C., 25° C., 30°C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C., 65° C., 70° C., 75°C., 80° C., 85° C., 90° C., 95° C., 100° C., 105° C., 110° C., 115° C.,120° C., 125° C., 130° C., 135° C., 140° C. ore more are adjustable,wherein corresponding intermediate values such as for example 40° C.,41° C., 42° C., 43° C., 44° C., 45° C., 46° C., 47° C., 48° C., 49° C.,50° C. etc. are to be regarded as also disclosed. Basically, thetempering device can be formed for relative heating and/or cooling.

Further advantages arise in that the tempering device includes animmersion bath, in which at least one working chamber is arranged atleast in certain areas for tempering, and/or a microwave device and/or ahigh-frequency heating device and/or an inductive heating device and/oran electrical heating device and/or a hot gas, steam and/or heatingliquid device and/or at least one chamber, which can be subjected to aheating and/or cooling agent, and/or a double- or multi-walled design ofat least a part of the adsorption system for subjecting to a heatingand/or cooling agent. This allows optimum tempering as well asoptionally the possibility of using already present energy sources,whereby an improved energy balance and lower investment and operatingcosts can be realized. In particular, a double-walled design of parts ofthe adsorption systems is suitable to efficiently set the correspondingareas fast to the desired temperature by a heating or cooling agent.Alternatively or additionally, at least parts of the adsorption systemcan be arranged in at least one correspondingly dimensioned tub, whichcan be partially or completely filled with or traversed by acorresponding heating or cooling agent as needed.

In a further advantageous configuration of the invention, it is providedthat the control device is coupled to the tempering device and is formedto differently operate the tempering device in the adsorption mode andin the desorption mode. Hereby, particularly high recovery andaccumulation factors are realizable. For example, the tempering devicecan be formed to adjust a lower temperature in the adsorption mode thanin the desorption mode such that it can be desorbed at highertemperatures than adsorbed. Inversely, it can be reasonable in someembodiments to adsorb at higher temperatures than to desorb.

In further configuration of the invention, the average cross-sectionalarea of at least one working chamber is selected such that a volume V₁of desorption agent, which is sufficient to desorb at least 2/3 of atleast one flavoring substance of the group of ethyl acetate, ethylbutyrate, isobutanol, isoamyl acetate, 2-methylbutane-1-ol,3-methylbutane-1-ol, ethyl hexanoate, 2-phenylethylacetate and2-phenylethanol adsorbed on the sorption agent arranged in the workingchamber (12) in the adsorption mode, corresponds to the formulas (I) and(II)

V₁≥0.025 m*average cross-sectional area in m² of the at least oneworking chamber (I);

V₁≤8.0 m*average cross-sectional area in m² of the at least one workingchamber (II);

In other words, V₁ and the average cross-sectional area (measured in m²)of the at least one working chamber are matched to each other such thatV₁ corresponds to the factor of average cross-sectional area*0.025 m,0.030 m, 0.035 m, 0.040 m, 0.045 m, 0.050 m, 0.055 m, 0.060 m, 0.065 m,0.070 m, 0.075 m, 0.080 m, 0.085 m, 0.090 m, 0.095 m, 0.100 m, 0.105 m,0.110m, 0.115m, 0.120m, 0.125m, 0.130m, 0.135m, 0.140m, 0.145m, 0.150m,0.155m, 0.160 m, 0.165 m, 0.170 m, 0.175 m, 0.180 m, 0.185 m, 0.190 m,0.195 m, 0.200 m, 0.205 m, 0.210 m, 0.215 m, 0.220 m, 0.225 m, 0.230 m,0.235 m, 0.240 m, 0.245 m, 0.25 m, 0.50 m, 0.75 m, 1.00 m, 1.25 m, 1.50m, 1.75 m, 2.00 m, 2.25 m, 2.50 m, 2.75 m, 3.00 m, 3.25 m, 3.50 m, 3.75m, 4.00 m, 4.25 m, 4.50 m, 4.75 m, 5.00 m, 5.25 m, 5.50 m, 5.75 m, 6.00m, 6.25 m, 6.50 m, 6.75 m, 7.00 m, 7.25 m, 7.50 m, 7.75 m or 8.00 m,wherein corresponding intermediate values are to be regarded as alsodisclosed here too. In this manner, the geometry of the at least oneworking chamber can be particularly simply configured to ensure arecovery of at least 2/3, thus for example 66.6 mol %, 67 mol %, 68 mol%, 69 mol %, 70 mol %, 71 mol %, 72 mol %, 73 mol %, 74 mol %, 75 mol %,76 mol %, 77 mol %, 78 mol %, 79 mol %, 80 mol %, 81 mol %, 82 mol %, 83mol %, 84 mol %, 85 mol %, 86 mol %, 87 mol %, 88 mol %, 89 mol %, 90mol %, 91 mol %, 92 mol %, 93 mol %, 94 mol %, 95 mol %, 96 mol %, 97mol %, 98 mol %, 99 mol % or 100 mol % of the mentioned flavoringsubstances. Therein, this configuration is in particular reasonable incontext with organic compounds such as for example ethanol as thedesorption agent or as a part of a desorption agent mixture.

In a further advantageous configuration of the invention, the adsorptionsystem includes a first fluid path for conducting the flavoringsubstance-containing fluid through the at least one working chamber anda second fluid path for conducting the desorption agent through the atleast one working chamber. In this manner, the adsorption system can beparticularly flexibly operated since different fluid paths foradsorption and desorption can be selected. For example, separate conduitsystems can be associated with the fluid paths.

Further advantages arise in that the first and the second fluid pathhave different lengths and/or different average cross-sectionalthicknesses and/or different volumes. This allows advantageous deadspace minimization as well as the provision of different sorbentcapacities in differently elutable areas of the adsorption system or therespective fluid path. For example, the second fluid path can have atotal volume higher at least by the factor of 2 than the first fluidpath to sorb substances in desired amount, which cannot or are not to besufficiently sorbed in the first fluid path due to theirphysical-chemical characteristics. In addition, the pH value or the saltcontent can be varied or adjusted before the first and/or the secondfluid path such that certain substances are preferably sorbed in theplant part respectively provided thereto. Basically, the pH value can bevaried in the range between 1 and 14 and take values of 1.0, 1.5, 2.0,2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0,9.5, 10.0, 10.5, 11.0, 11.5, 12.0, 12.5, 13.0, 13.5, 14.0 as well ascorresponding intermediate values.

In a further advantageous configuration of the adsorption system, itincludes a collecting container and/or fraction collector capable ofbeing fluidically coupled to at least one working chamber. Hereby, it ispossible to collect the flavoring substance concentrate obtained bydesorption in the collecting container or to collect multiple fractionswith the aid of the fraction collector depending on a temporal frequencyand/or an adjusted fraction volume, which can then be combined alone orin any manner to achieve a certain flavor profile.

In a further advantageous configuration of the invention, it is providedthat at least one working chamber of the adsorption system includes atleast two channels fluidically connected to each other for arranging theat least one sorption agent, which are arranged interleaved with eachother in a common housing. Such a “labyrinthine” configuration of atleast one working chamber presents a particularly advantageouspossibility of providing a fluid path as long as possible with lowinstallation space demand.

Further advantages arise in that the adsorption system includes at leasttwo working chambers, which can be traversed by the flavoringsubstance-containing fluid and/or by the desorption agent independentlyof each other. This allows a continuous or at least semi-continuousoperation of the adsorption system, whereby a correspondingly highthroughput is allowed.

Further advantages arise in that at least one working chamber has across-sectional area varying along its longitudinal axis. The workingchamber can for example have a cross-section continuously ordiscontinuously and gradually decreasing, respectively, along itslongitudinal extension. For example, the working chamber can be formedfunnel-shaped or triangular or trapezoidal in longitudinal section.Similarly, it can be provided that the working chamber has areas withcross-sectional areas decreasing along its longitudinal axis and areaswith increasing cross-sectional areas. Alternatively or additionally, itis provided that the adsorption system includes at least two workingchambers with different average cross-sectional areas. This allowsproviding different local adsorption capacities in the adsorption systemto differently well bind flavoring substances adsorbing on therespectively used sorption agent yet in an authentic quantity ratio andpreferably at least predominantly in quantitative manner. For example, afirst working chamber viewed in loading direction can be narrower thanone or more working chambers following in loading direction. Thereby, itis achieved that those flavoring substances, which can be veryefficiently bound to a comparatively small amount of sorption agent, canbe at least largely or exclusively adsorbed in the first workingchamber. A high final concentration of these substances is associatedtherewith, whereby flavoring substance concentrates with correspondinglyhigh accumulation factors can be obtained after a desorption. Thoseflavoring substances, which require a comparatively greater amount ofsorption agent to be capable of being predominantly or at leastsubstantially quantitatively bound, are mainly bound in the workingchamber or chambers following in flow direction due to the largercross-sectional areas and the locally higher amounts of sorption agentassociated therewith, that is of higher adsorption capacity. In asubsequent desorption step, which is preferably effected opposite to theloading direction, the flavoring substances with comparatively inferiorbinding characteristics are then released from the areas with largercross-sectional areas in the ratio correct in amount and subsequentlyget into the narrower working chamber, where they are desorbed ordissolved together with the comparatively better binding flavoringsubstances. Thereby, it is achieved that the flavoring substancesbinding both better and inferiorly to the respective sorption agent arepresent in a quantity ratio authentic related to the fluid in theresulting flavoring substance concentrate.

Further advantages arise in that a total length of the at least oneworking chamber is at least 2.5 m and/or that an average cross-sectionalthickness of the at least one working chamber is between 3 mm and 6.0 mand/or that the ratio of average cross-sectional thickness to totallength of the at least one working chamber is at most 0.04. Inparticular, total lengths of 2.5 m, 3.0 m, 3.5 m, 4.0 m, 4.5 m, 5.0 m,5.5 m, 6.0 m, 6.5 m, 7.0 m, 7.5 m, 8.0 m, 8.5 m, 9.0 m, 9.5 m, 10.0 m,10.5 m, 11.0 m, 11.5 m, 12.0 m, 12.5 m, 13.0 m, 13.5 m, 14.0 m, 14.5 m,15.0 m, 15.5 m, 16.0 m, 16.5 m, 17.0 m, 17.5 m, 18.0 m, 18.5 m, 19.0 m,19.5 m, 20.0 m, 21 m, 22 m, 23 m, 24 m, 25 m, 26 m, 27 m, 28 m, 29 m, 30m, 31 m, 32 m, 33 m, 34 m, 35 m, 36 m, 37 m, 38 m, 39 m, 40 m, 41 m, 42m, 43 m, 44 m, 45 m, 46 m, 47 m, 48 m, 49 m, 50 m, 51 m, 52 m, 53 m, 54m, 55 m, 56 m, 57 m, 58 m, 59 m, 60 m, 61 m, 62 m, 63 m, 64 m, 65 m, 66m, 67 m, 68 m, 69 m, 70 m, 71 m, 72 m, 73 m, 74 m, 75 m, 76 m, 77 m, 78m, 79 m, 80 m, 81 m, 82 m, 83 m, 84 m, 85 m, 86 m, 87 m, 88 m, 89 m, 90m, 91 m, 92 m, 93 m, 94 m, 95 m, 96 m, 97 m, 98 m, 99 m, 100 m or moreare to be understood by a total length of all of the present workingchambers of at least 2.5 m. In particular, cross-sectional thicknessesor internal diameters of 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 1 cm,2 cm, 3 cm, 4 cm, 5 cm, 6 cm, 7 cm, 8 cm, 9 cm, 10 cm, 11 cm, 12 cm, 13cm, 14 cm, 15 cm, 16 cm, 17 cm, 18 cm, 19 cm, 20 cm, 21 cm, 22 cm, 23cm, 24 cm, 25 cm, 26 cm, 27 cm, 28 cm, 29 cm, 30 cm, 31 cm, 32 cm, 33cm, 34 cm, 35 cm, 36 cm, 37 cm, 38 cm, 39 cm, 40 cm, 41 cm, 42 cm, 43cm, 44 cm, 45 cm, 46 cm, 47 cm, 48 cm, 49 cm, 50 cm, 51 cm, 52 cm, 53cm, 54 cm, 55 cm, 56 cm, 57 cm, 58 cm, 59 cm, 60 cm, 61 cm, 62 cm, 63cm, 64 cm, 65 cm, 66 cm, 67 cm, 68 cm, 69 cm, 70 cm, 71 cm, 72 cm, 73cm, 74 cm, 75 cm, 76 cm, 77 cm, 78 cm, 79 cm, 80 cm, 81 cm, 82 cm, 83cm, 84 cm, 85 cm, 86 cm, 87 cm, 88 cm, 89 cm, 90 cm, 91 cm, 92 cm, 93cm, 94 cm, 95 cm, 96 cm, 97 cm, 98 cm, 99 cm, 1.0 m, 1.1 m, 1.2 m, 1.3m, 1.4 m, 1.5 m, 1.6 m, 1.7 m, 1.8 m, 1.9 m, 2.0 m, 2.1 m, 2.2 m, 2.3 m,2.4 m, 2.5 m, 2.6 m, 2.7 m, 2.8 m, 2.9 m, 3.0 m, 3.1 m, 3.2 m, 3.3 m,3.4 m, 3.5 m, 3.6 m, 3.7 m, 3.8 m, 3.9 m, 4.0 m, 4.1 m, 4.2 m, 4.3 m,4.4 m, 4.5 m, 4.6 m, 4.7 m, 4.8 m, 4.9 m, 5.0 m, 5.1 m, 5.2 m, 5.3 m,5.4 m, 5.5 m, 5.6 m, 5.7 m, 5.8 m, 5.9 m or 6.0 m as well ascorresponding intermediate values are to be understood by across-sectional thickness between 3 mm and 6.0 m. In particular, thecross-sectional thickness can be selected depending on the plannedvolume flow. Corresponding values of 0.040, 0.039, 0.038, 0.037, 0.036,0.035, 0.034, 0.033, 0.032, 0.031, 0.030, 0.029, 0.028, 0.027, 0.026,0.025, 0.024, 0.023, 0.022, 0.021, 0.020, 0.019, 0.018, 0.017, 0.016,0.015, 0.014, 0.013, 0.012, 0.011, 0.010, 0.009, 0.008, 0.007, 0.006,0.005, 0.004, 0.003, 0.002, 0.001, 0.0005, 0.0001 or less are to beunderstood by a ratio of average cross-sectional thickness to totallength of the at least one working chamber of at most 0.04, whereincorresponding intermediate values basically are to be regarded as alsodisclosed.

In further configuration, it is provided that the total length and theaverage cross-sectional thickness of the at least one working chamberare selected depending on the sorption characteristics of the at leastone sorption agent at a predetermined process temperature and apredetermined average percolation rate of the flavoringsubstance-containing fluid such that at least one flavoring substancecontained in the fluid from the group of ethyl acetate, butyric acetate,isobutanol, isoamyl acetate, 2-methylbutane-1-ol, 3-methylbutane-1-ol,ethyl hexanoate, 2-phenylethylacetate and 2-phenylethanol adsorb on theat least one sorption agent at least at 2/3, that is for example at 66.6mol %, 67 mol %, 68 mol %, 69 mol %, 70 mol %, 71 mol %, 72 mol %, 73mol %, 74 mol %, 75 mol %, 76 mol %, 77 mol %, 78 mol %, 79 mol %, 80mol %, 81 mol %, 82 mol %, 83 mol %, 84 mol %, 85 mol %, 86 mol %, 87mol %, 88 mol %, 89 mol %, 90 mol %, 91 mol %, 92 mol %, 93 mol %, 94mol %, 95 mol %, 96 mol %, 97 mol %, 98 mol %, 99 mol % or 100 mol %.Thereby, the respective values for total length and averagecross-sectional thickness can be optimized by simple experimentscustomary according to state of the art such that an adsorption asextensive as possible and preferably at least substantially complete ofthe mentioned polar compounds is ensured.

Further advantages arise in that the adsorption system includes at leasttwo working chambers, wherein at least one working chamber has a smallervolume than a working chamber downstream with respect to a loadingdirection, in which the at least one sorption agent is to be subjectedto the flavoring substance-containing fluid. In other words, theadsorption system comprises two or more working chambers disposed oneafter the other in loading direction with volume increasing in loadingdirection. Hereby, it is particularly simply possible to predominantlybind the non-polar flavoring substances in the first or upstream workingchamber and to predominantly bind the polar flavoring substances in thesecond or downstream working chamber. The volume ratios of theindividual working chambers correlate with the sorbent amountrespectively capable of being introduced and with the flavoringsubstance amounts respectively to be bound. Further advantages are inthat the at least two working chambers can be subjected to a desorptionin different manner and independently of each other, respectively. Thetwo- or multi-stage design moreover offers additional possibilities tothe benefit of the specific accumulation or depletion of certainflavoring substances, whereby a modulation of the flavor profile ispossible. Furthermore, the two- or multi-stage design allows thatparticularly high accumulation factors can be achieved. One workingchamber alone usually cannot receive a great initial volume in areasonable process time on the one hand and allow a particularly lowextract volume with correspondingly high accumulation factors of theindividual flavoring substances on the other hand. For example, with anaccumulation by a factor of 3000, ca. 3000 liters would have to bedelivered through the one working chamber in the adsorption mode on theone hand, but only 1 liter of extract would have to be obtained in thedesorption mode. However, this is possible with two or more workingchambers.

Further advantages arise in that the adsorption system includes a highconcentration device, by means of which at least a part of the firstflavoring substance concentrate, which is obtainable by subjecting theat least one sorption agent to the fluidic desorption agent, isseparable into at least one permeate and into at least one secondflavoring substance concentrate, which has a lower ratio of ethanol toone or more flavoring substances of the group of ethyl acetate, butyricacetate, isobutanol, isoamyl acetate, 2-methylbutane-1-ol,3-methylbutane-1-ol, ethyl hexanoate, 2-phenylethylacetate and2-phenylethanol with respect to the first flavoring substanceconcentrate. Such a high concentration device thereby allows theproduction of a second flavoring substance concentrate with a relativedepletion of ethanol related to one or more other flavoring substances,starting from the first flavoring substance concentrate. By the firstaccumulation stage, the result of which the first flavoring substanceconcentrate represents, a focused application in the following highconcentration device is allowed and thereby minimization or completeavoidance of losses of difficultly adsorbable, highly polar flavoringsubstances with log P_(ow) values (decadic logarithm of then-octanol-water distribution coefficient K_(ow)<1.5, for example offusel alcohols, ethyl acetate and the like. Furthermore, it can beprovided that the first flavoring substance concentrate can beconcentrated two or multiple times with the aid of the highconcentration device.

It is particularly advantageous if the high concentration device isformed to reduce a ratio of ethanol to one or more flavoring substancesfrom the group of ethyl acetate, butyric acetate, isobutanol, isoamylacetate (3-methylbutylacetate), 2-methylbutane-1-ol,3-methylbutane-1-ol, ethyl hexanoate (hexanoic acid ethyl ester),2-phenylethylacetate and 2-phenylethanol in the second flavoringsubstance concentrate at least by the factor of 2 with respect to thefirst flavoring substance concentrate. This means that at least twotimes as much of one or more of the mentioned flavoring substancesrelated to the respective ethanol amount or concentration is present inthe second flavoring substance concentrate. Basically, the factor canalso be greater than 2 and for example be 3, 4, 5, 6, 7, 8, 9, 10, 11,12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29,30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47,48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65,66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83,84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100 ormore.

Further advantages arise in that the high concentration device includesat least one working chamber, in which at least one sorption agent isarranged as a stationary phase and can be subjected to the flavoringsubstance concentrate capable of being conducted through the workingchamber as a mobile phase for attachment of flavoring substances. Inother words, the high concentration device is also formed as a solidphase extraction device, whereby the second and each furtherconcentration of the first flavoring substance concentrate can beperformed by a purely physical process, which occurs between a liquidphase (flavoring substance concentrate) and a solid phase (sorptionagent or sorbent), and thereby in particularly gentle manner as well aswith high recovery rates and accumulation factors.

Further advantages arise in that the at least one working chamber has atotal length of at least 2.5 m and/or that an average cross-sectionalthickness of the at least one working chamber is between 3 mm and 6.0 m.In particular, total lengths of 2.5 m, 3.0 m, 3.5 m, 4.0 m, 4.5 m, 5.0m, 5.5 m, 6.0 m, 6.5 m, 7.0 m, 7.5 m, 8.0 m, 8.5 m, 9.0 m, 9.5 m, 10.0m, 10.5 m, 11.0 m, 11.5 m, 12.0 m, 12.5 m, 13.0 m, 13.5 m, 14.0 m, 14.5m, 15.0 m, 15.5 m, 16.0 m, 16.5 m, 17.0 m, 17.5 m, 18.0 m, 18.5 m, 19.0m, 19.5 m, 20.0 m, 21 m, 22 m, 23 m, 24 m, 25 m, 26 m, 27 m, 28 m, 29 m,30 m, 31 m, 32 m, 33 m, 34 m, 35 m, 36 m, 37 m, 38 m, 39 m, 40 m, 41 m,42 m, 43 m, 44 m, 45 m, 46 m, 47 m, 48 m, 49 m, 50 m, 51 m, 52 m, 53 m,54 m, 55 m, 56 m, 57 m, 58 m, 59 m, 60 m, 61 m, 62 m, 63 m, 64 m, 65 m,66 m, 67 m, 68 m, 69 m, 70 m, 71 m, 72 m, 73 m, 74 m, 75 m, 76 m, 77 m,78 m, 79 m, 80 m, 81 m, 82 m, 83 m, 84 m, 85 m, 86 m, 87 m, 88 m, 89 m,90 m, 91 m, 92 m, 93 m, 94 m, 95 m, 96 m, 97 m, 98 m, 99 m, 100 m ormore are to be understood by a total length of all of the presentworking chambers of the high concentration device of at least 2.5 m. Inparticular, cross-sectional thicknesses or internal diameters of 3 mm, 4mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 1 cm, 2 cm, 3 cm, 4 cm, 5 cm, 6 cm, 7cm, 8 cm, 9 cm, 10 cm, 11 cm, 12 cm, 13 cm, 14 cm, 15 cm, 16 cm, 17 cm,18 cm, 19 cm, 20 cm, 21 cm, 22 cm, 23 cm, 24 cm, 25 cm, 26 cm, 27 cm, 28cm, 29 cm, 30 cm, 31 cm, 32 cm, 33 cm, 34 cm, 35 cm, 36 cm, 37 cm, 38cm, 39 cm, 40 cm, 41 cm, 42 cm, 43 cm, 44 cm, 45 cm, 46 cm, 47 cm, 48cm, 49 cm, 50 cm, 51 cm, 52 cm, 53 cm, 54 cm, 55 cm, 56 cm, 57 cm, 58cm, 59 cm, 60 cm, 61 cm, 62 cm, 63 cm, 64 cm, 65 cm, 66 cm, 67 cm, 68cm, 69 cm, 70 cm, 71 cm, 72 cm, 73 cm, 74 cm, 75 cm, 76 cm, 77 cm, 78cm, 79 cm, 80 cm, 81 cm, 82 cm, 83 cm, 84 cm, 85 cm, 86 cm, 87 cm, 88cm, 89 cm, 90 cm, 91 cm, 92 cm, 93 cm, 94 cm, 95 cm, 96 cm, 97 cm, 98cm, 99 cm, 1.0 m, 1.1 m, 1.2 m, 1.3 m, 1.4 m, 1.5 m, 1.6 m, 1.7 m, 1.8m, 1.9 m, 2.0 m, 2.1 m, 2.2 m, 2.3 m, 2.4 m, 2.5 m, 2.6 m, 2.7 m, 2.8 m,2.9 m, 3.0 m, 3.1 m, 3.2 m, 3.3 m, 3.4 m, 3.5 m, 3.6 m, 3.7 m, 3.8 m,3.9 m, 4.0 m, 4.1 m, 4.2 m, 4.3 m, 4.4 m, 4.5 m, 4.6 m, 4.7 m, 4.8 m,4.9 m, 5.0 m, 5.1 m, 5.2 m, 5.3 m, 5.4 m, 5.5 m, 5.6 m, 5.7 m, 5.8 m,5.9 m or 6.0 m as well as corresponding intermediate values are to beunderstood by a cross-sectional thickness between 3 mm and 6.0 m. Inparticular, the cross-sectional thickness can be selected depending onthe planned volume flow.

Alternatively or additionally, it is provided that a geometry of the atleast one working chamber is selected such that a volume V₂, which theworking chamber has in a length section of 2 m to 4 m, corresponds to afinal volume of second flavoring substance concentrate. Hereby, thegeometry of the working chamber can be optimally adapted to that finalor desired volume, which the second flavoring substance concentrate isto have or to which the first flavoring substance concentrate is to beconcentrated. Deviations of up to ±10% between the volume V₂ and thefinal volume can be provided.

Further advantages arise in that the high concentration device includesat least one pumping device, which is adapted to pump the flavoringsubstance concentrate through the at least one working chamber,preferably with a percolation rate of at least 20 ml/(min*cm²). Thisallows a particularly precise process control. For example, percolationrates of 20 ml/(min*cm²), 25 ml/(min*cm²), 30 ml/(min*cm²), 35ml/(min*cm²), 40 ml/(min*cm²), 45 ml/(min*cm²), 50 ml/(min*cm²), 55ml/(min*cm²), 60 ml/(min*cm²), 65 ml/(min*cm²), 70 ml/(min*cm²), 75ml/(min*cm²), 80 ml/(min*cm²), 85 ml/(min*cm²), 90 ml/(min*cm²), 95ml/(min*cm²), 100 ml/(min*cm²) or more as well as correspondingintermediate values are to be understood by a percolation rate of atleast 20 ml/(min*cm²).

Further advantages arise in that the high concentration device includesat least two working chambers capable of being fluidically coupled toeach other, wherein at least one pumping device for delivering the fluidthrough the working chambers is disposed upstream of a working chamberand/or between two working chambers and/or that all of the workingchambers are fluidically disposed between two pumping devices. By thefluidic coupling of the two or more working chambers in connection withthe at least one pumping device, considerably higher flow speeds areachieved in loading, in particular in contrast to a single workingchamber with the same volume. In addition, the total length of theadsorption system increases such that a correspondingly higher recoveryrate or a high final concentration in the second or each furtherflavoring substance concentrate can be achieved.

Further advantages arise in that the high concentration device is formedto subject the at least one sorption agent to a fluidic desorption agentto desorb flavoring substances adsorbed on the sorption agent as asecond flavoring substance concentrate accumulated in flavoringsubstance. In this manner, it is possible to obtain the second or eachfurther flavoring substance concentrate with the aid of the desorptionagent as an eluate of the high concentration device. The desorptionagent can basically be the same desorption agent as in the abovedescribed extraction of the first flavoring substance concentrate, thatis a fluidic pure substance as well as any mixtures and/or gradients oftwo or more desorption agents. Furthermore, the desorption agent of thehigh concentration device can be the same desorption agent/desorptionagent mixture or the same desorption agent gradient as in the extractionof the first flavoring substance concentrate. Alternatively, a varyingdesorption agent/desorption agent mixture or a deviating desorptionagent gradient can be provided. Hereby, an at least extensive removal ofethanol from the flavoring substance concentrate in terms of a solventexchange is for example possible, for example by using water or watervapor as the desorption agent for the high concentration device.Alternatively, ethanol can (also) be used as the desorption agent or anethanol-containing desorption agent mixture for obtaining the second oreach further flavoring substance concentrate in the high concentrationdevice.

Further advantages arise in that the high concentration device includesat least one tempering device, by means of which at least an area of thehigh concentration device can be tempered to a predeterminedtemperature. Hereby, the adsorption and/or desorption characteristic ofthe high concentration device can be optimally adapted to thecomposition of the first flavoring substance concentrate and/or thedesired second flavoring substance concentrate. For example, thetempering device can be formed such that temperatures of 10° C., 15° C.,20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C., 55° C., 60° C.,65° C., 70° C., 75° C., 80° C., 85° C., 90° C., 95° C., 100° C., 105°C., 110° C., 115° C., 120° C., 125° C., 130° C., 135° C., 140° C. ormore are adjustable, wherein corresponding intermediate values such asfor example 40° C., 41° C., 42° C., 43° C., 44° C., 45° C., 46° C., 47°C., 48° C., 49° C., 50° C. etc. are to be regarded as also disclosed.The tempering device can basically be formed for relative heating and/orcooling.

Further advantages arise in that it includes a metering device, by meansof which a pH value of the fluid and/or at least one desorption agentand/or the first and/or second flavoring substance concentrate can beadjusted and/or varied. In this manner, a specific discrimination ofacidic and alkaline flavoring substances, respectively, is possible.Non-conclusive examples for such flavoring substances are depending onthe fluid:

-   -   amines (primary, secondary and tertiary amines, e.g.        monomethylamine, dimethylamine, trimethylamine, monoethylamine,        diethylamine, triethylamine etc.)    -   alkaloids (e.g. pyrrolidine-alkaloids as hygrine)    -   steroid alkaloids (e.g. solanine)    -   pyridine alkaloids (e.g. nicotine, anabasine)    -   piperidine alkaloids (e.g. piperine)    -   tropane alkaloids (e.g. hyoscyamine, scopolamine, cocaine)    -   quinoline alkaloids (e.g. quinine, quinidine)    -   isoquinoline alkaloids (e.g. morphine, codeine, papaverine,        berberine, tubocurarine)    -   indole alkaloids (e.g. ajmaline, ergotamine, yohimbine,        reserpine, strychnine)    -   purine alkaloids: e.g. caffeine, theophylline, theobromine    -   alkaloids with acyclic nitrogen (e.g. ephedrine, mescaline)    -   curare alkaloids (e.g. toxiferine, tubocurarine, alcuronium)    -   ergot alkaloids (e.g. ergotamine, ergometrine)    -   opiates (e.g. morphine, codeine, thebaine, papaverine,        noscapine, cryptopine)    -   vinca alkaloids (e.g. vincristine, vinblastine)    -   alkaloids derived from aspartic acid or lysine (e.g. nicotine,        lupinine)    -   alkaloids derived from glycine (e.g. caffeine, theophylline,        theobromine)    -   alkaloids derived from histidine (e.g. pilocarpine)    -   alkaloids derived from ornithine (e.g. hyoscyamine, scopolamine,        cocaine)    -   alkaloids derived from phenylalanine or tyrosine (e.g.        colchicine, morphine, codeine, papaverine, tubocurarine,        berberine)    -   alkaloids derived from tryptophan (e.g. ergotamine, ergometrine,        ajmaline, reserpine, strychnine)    -   carboxylic acid-containing compounds (e.g. formic acid, acetic        acid etc.)

Further advantages arise if a predetermined amount of at least onesubstance is added to the fluid and/or the desorption agent, which atleast partially dissolves in the fluid and/or in the desorption agent.In other words, at least one substance is added to the fluid, which ispreferably solid and at least partially dissolves in the fluid understandard conditions. Correspondingly, two, three, four or more of suchsubstances can also be added. Within the scope of the present invention,a temperature of 298.15 K (25.00° C.; 77.00° F.) at a pressure of 1.000bar (100,000 N/m²) is understood by standard conditions. Alternativelyor additionally, a pure solvent or solvent mixture is not used as thedesorption agent, but at least one substance is added to the desorptionagent, which is preferably solid and at least partially dissolves in thedesorption agent under standard conditions. Basically, the desorptionagent can be a solution, emulsion or suspension. Therein, the inventionis based on the realization that the adsorption and/or desorptionbehavior as well as the chromatographic separating behavior of certainflavoring substances can be specifically influenced by dissolution ofthe substance or the substances. With increasing concentration of thesubstance or the substances in the fluid, certain flavoring substancemolecules increasingly adsorb on the sorption agent, whereby a specificaccumulation and an improved yield are achieved. With increasingconcentration of the substance or the substances in the desorptionagent, certain flavoring substance molecules increasingly desorb fromthe sorption agent, whereby a particularly high recovery rate and asimple separation of these flavoring substances from other flavoringsubstances is allowed.

Therein, the substance or substances can basically be added in anysuitable form. For example, the substance or substances can be added indry form or as a powder. Similarly, it can be provided that the at leastone substance is first partially or completely dissolved or suspendedand subsequently is added to the desorption agent in the form of asolution or suspension. In case of a solution, it is therein preferredthat a solution as highly concentrated as possible and a preferablysaturated or even over-saturated solution is produced and added to thedesorption agent to keep the increase of volume as low as possible.Furthermore, it can basically be provided that the at least onesubstance is added in portions, wherein the portion size can be selectedas constant or variable.

In an advantageous configuration of the invention, the substance isselected from a group comprising inorganic salts, organic salts,monomeric sugars, oligomeric sugars, polymeric sugars, sugarsubstitutes, fake sugars, inorganic acids, organic acids, inorganicbases and organic bases. Non-conclusive examples for such substances areNaCl, KCl, (NH₄)₂SO₄, sodium acetate, copper acetate, citric acid,sodium citrate, amino acids, glucose, fructose, saccharose, starch,amylose, caramel color, invert sugar, dextrose, sorbitol, mannitol,isomalt, maltitol, maltitol syrup, lactitol, xylitol, erythrite,acesulfame, aspartame, aspartame-acesulfame salt, cyclamate,neohesperidin, neotame, saccharin, sucralose, stevuioside, thaumatin,NaOH, KOH, Ca(OH)₂, phosphates and hydrogen phosphates, for example(K/Na)₃PO₄, (K/Na)₂HPO₄, (K/Na)H₂PO₄, diphosphates, polyphosphates,carbonates and hydrogen carbonates. Alternatively or additionally, it isprovided that a substance is selected, which dissolves in the desorptionagent in exergonic manner under standard conditions. Within the scope ofthe present invention, by exergonis dissolution, it is understood thatthe substance spontaneously dissolves in the desorption agent withdecrease of the free enthalpy G. Hereby, a particularly fast and simplemethod conduction is allowed since heating the desorption agent or othermeasures for dissolving the substance can advantageously be omitted.

The at least one substance can be added to the desorption agent in anamount of at least 0.1 g/l, in particular of at least 1 g/l andpreferably of at least 10 g/l. Basically, the recovery rate and theachievable accumulation factor of the flavoring substance or substancesincrease with the concentration of the substance. For example, 0.1 g/l,0.2 g/l, 0.3 g/l, 0.4 g/l, 0.5 g/l, 0.6 g/l, 0.7 g/l, 0.8 g/l, 0.9 g/l,1.0 g/l, 2 g/l, 3 g/l, 4 g/l, 5 g/l, 6 g/l, 7 g/l, 8 g/l, 9 g/l, 10 g/l,15 g/l, 20 g/l, 25 g/l, 30 g/l, 35 g/l, 40 g/l, 45 g/l, 50 g/l, 55 g/l,60 g/l, 65 g/l, 70 g/l, 75 g/l, 80 g/l, 85 g/l, 90 g/l, 95 g/l, 100 g/lor more are to be understood by an amount of at least 0.1 g/l, whereincorresponding intermediate values are to be regarded as also disclosed.Alternatively or additionally, it is provided that the at least onesubstance is added in an amount such that a water content of thedesorption agent related to its total volume is at most 94%. Hereby too,the recovery rate and the achievable accumulation factor of theflavoring substance or substances can be increased. Therein, within thescope of the present invention, percentage indications basically are tobe understood as percent by volume under standard conditions unlessotherwise stated. Accordingly, percent by volume of 94 %, 93%, 92%, 91%,90%, 89%, 88%, 87%, 86%, 85%, 84%, 83%, 82%, 81%, 80%, 79%, 78%, 77%,76%, 75%, 74%, 73%, 72%, 71%, 70%, 69%, 68%, 67%, 66%, 65%, 64%, 63%,62%, 61%, 60%, 59%, 58%, 57%, 56%, 55%, 54%, 53%, 52%, 51%, 50%, 49%,48%, 47%, 46%, 45%, 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36%, 35%,34%, 33%, 32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%,20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%,5%, 4%, 3%, 2%, 1% or less are to be understood by a water content of atmost 94%.

Further advantages arise in that at least one working chamber ishelically and/or spirally and/or zigzag-shaped and/or meandering formedat least in certain areas. Hereby, the at least one working chamber,which is comparatively long on the one hand and comparatively thin onthe other hand as already discussed, is formed in particularly spacesaving manner and can be particularly simply integrated in theadsorption system and the high concentration device, respectively.

A second aspect of the invention relates to a method for operating anadsorption system according to the first inventive aspect, in which atleast one sorption agent as a stationary phase is arranged in the atleast one working chamber of the adsorption system and is traversed by aflavoring substance-containing fluid as a mobile phase such that atleast a part of the flavoring substances contained in the fluid adsorbson the sorption agent, wherein a ratio of average cross-sectionalthickness to total length of the at least one working chamber is at most0.3. Hereby, a preferably narrow sorbent bed as long as possible isprovided and used for the adsorption of at least a part of the flavoringsubstance molecules contained in the fluid, whereby it is possible toadsorb both polar and non-polar flavoring substances on the sorptionagent as uniformly as possible depending on the binding characteristicof the respectively used sorption agent or agents and the flavoringsubstance molecules located in the fluid. Accordingly, it is possiblewith the aid of the method to produce particularly authentic and highlyaccumulated flavoring substance concentrates, that is flavoringsubstance concentrates, in which all of the flavoring substances presentin the original fluid are present at least predominantly orsubstantially uniformly and low-loss accumulated with high accumulationfactors. Further features and the advantages thereof can be taken fromthe descriptions of the first inventive aspect, wherein advantageousconfigurations of the first inventive aspect are to be regarded asadvantageous configurations of the second inventive aspect and viceversa.

Generally, the method can be performed at all suitable processtemperatures, for example at temperatures between −100° C. and +200° C.,thus for example at −100° C., −95° C., −90° C., −85° C., −80° C., −75°C., −70° C., −65° C., −60° C., −55° C., −50 ° C., −45° C., −40° C., −35°C., −30° C., −25° C., −20° C., −15° C., −10° C., −5° C., 0° C., 5° C.,10° C., 15° C., 20° C., 25° C., 30° C., 35° C., 40° C., 45° C., 50° C.,55° C., 60° C., 65° C., 70° C., 75° C., 80° C., 85° C., 90° C., 95° C.,100° C., 105° C., 110° C., 115° C., 120° C., 125° C., 130° C., 135° C.,140° C., 145° C., 150° C., 155° C., 160° C., 165° C., 170° C., 175° C.,180° C., 185° C., 190° C., 195° C., 200° C. or more, whereincorresponding intermediate temperatures as 80° C., 81° C., 82° C., 83°C., 84° C., 85° C., 86° C., 87° C., 88° C., 89° C., 90° C. etc. are tobe regarded as also disclosed. Lower process temperatures are forexample suitable in some applications for cooling and/or condensing hotfluids from the room air or industrial processes. Higher processtemperatures can promote the loading and/or unloading of the sorptionagent in some applications. Furthermore, it is possible to vary theprocess temperature one or multiple times during the method.

Furthermore, the method can basically be performed at all suitableprocess pressures, for example at pressures between about 0 bar andabout 15 bar, thus for example at 0.0001 bar, 0.001 bar, 0.01 bar, 0.1bar, 0.2 bar, 0.3 bar, 0.4 bar, 0.5 bar, 0.6 bar, 0.7 bar, 0.8 bar, 0.9bar, 1 bar, 2 bar, 3 bar, 4 bar, 5 bar, 6 bar, 7 bar, 8 bar, 9 bar, 10bar, 11 bar, 12 bar, 13 bar, 14 bar, 15 bar or more. Furthermore, it ispossible to vary the process pressure one or multiple times during themethod.

In an advantageous configuration of the invention, it is provided that aflavoring substance-containing distillate and/or a flavoringsubstance-containing membrane permeate of an at least partiallydealcoholized wine are used as the fluid. Hereby, fluids, which areobtained by different dealcoholizing methods, can advantageously be usedfor flavoring substance recovery and accumulation. Alternatively oradditionally, it is provided that a fluid with an ethanol contentbetween 0% by vol. and 50% by vol. is used. In particular, ethanolcontents of 0% by vol., 1% by vol., 2% by vol., 3% by vol., 4% by vol.,5% by vol., 6% by vol., 7% by vol., 8% by vol., 9% by vol. 10% by vol.,11% by vol. 12% by vol. 13% by vol. 14% by vol., 15% by vol. 16% by vol.17% by vol., 18% by vol. 19% by vol. 20% by vol. 21% by vol., 22% byvol. 23% by vol., 24% by vol., 25% by vol., 26% by vol., 27% by vol.,28% by vol., 29% by vol., 30% by vol., 31% by vol., 32% by vol., 33% byvol., 34% by vol., 35% by vol., 36% by vol., 37% by vol., 38% by vol.,39% by vol., 40% by vol., 41% by vol., 42% by vol., 43% by vol., 44% byvol., 45% by vol., 46% by vol., 47% by vol., 48% by vol., 49% by vol. or50% by vol. as well as corresponding intermediate values are understoodby an ethanol content between 0% by vol. and 50% by vol. Hereby, verydifferent fluids, which are for example present in a wine press house orproduced by it, can be processed within the scope of the methodaccording to the invention and used for producing flavoring substanceconcentrates.

Further advantages arise in that the fluid is conducted through the atleast one working chamber with an average percolation rate of at least20 ml/(min*cm²). This allows a particularly precise process control. Forexample, percolation rates of 20 ml/(min*cm²), 25 ml/(min*cm²), 30ml/(min*cm²), 35 ml/(min*cm²), 40 ml/(min*cm²), 45 ml/(min*cm²), 50ml/(min*cm²), 55 ml/(min*cm²), 60 ml/(min*cm²), 65 ml/(min*cm²), 70ml/(min*cm²), 75 ml/(min*cm²), 80 ml/(min*cm²), 85 ml/(min*cm²), 90ml/(min*cm²), 95 ml/(min*cm²), 100 ml/(min*cm²) or more as well ascorresponding intermediate values are to be understood by a percolationrate of at least 20 ml/(min*cm²).

In an advantageous configuration of the invention, it is provided thatthe flavoring substance-containing fluid is conducted parallel throughat least two working chambers. This allows a particularly fast loadingof the sorbents or sorption agents arranged in the working chambers withshort procedure passages, whereby the method can be particularly fast,inexpensively and at least semi- or quasi-continuously performed. Inaddition, distribution chromatographic effects on the sorption agentscan be better controlled and a too severe spatial separation of polarand non-polar flavoring substances can be prevented. This additionallyimproves the authenticity of the flavoring substance concentrate capableof being obtained by subsequent desorption. At the same time, a highconcentration factor is achieved, whereby correspondingly highlyaccumulated flavoring substance concentrates become accessible.Furthermore, the at least two working chambers can contain differentsorption agents or different sorption agent mixtures to ensure animproved adsorption as complete as possible of all of the flavoringsubstance species contained in the fluid. At the same time, workingchambers with low total volume and lower sorbent loading, respectively,can be used than it would be possible in using a single working chamberwith the same loading capacity. Thereby, the pressure drop across theworking chambers decreases, whereby it can be operated at lowerdifferential pressures. This for example allows the use of moreinexpensive pumping devices and results in a lower wear of the sorptionagent, whereby corresponding cost savings are realizable. In addition,the method can be simply adapted to different fluid flows via therespectively selected number and type of the working chambers and thesorption agents contained therein. Alternatively or additionally, it isprovided that the flavoring substance-containing fluid is conductedthrough the at least one working chamber opposite to the direction ofgravity. In other words, the working chamber or chambers are arranged asvertical as possible and traversed by the fluid from the bottom to thetop. This improves the adsorption of the flavoring substances containedin the fluid.

Alternatively or additionally, it is provided that the fluid is seriallyconducted through at least two working chambers, wherein at least onedownstream working chamber preferably has a larger volume than at leastone upstream working chamber. In other words, two or more workingchambers arranged one after the other in loading direction are seriallytraversed, wherein the working chambers have volumes increasing inloading direction. Hereby, it is particularly simply possible topredominantly bind the non-polar flavoring substances in the first orupstream working chamber and to predominantly bind the polar flavoringsubstances in the second or down-stream working chamber. The volumeratios of the individual working chambers correlate with the sorbentamount respectively capable of being introduced and with the flavoringsubstance amounts respectively to be bound. Further advantages are inthat the at least two working chambers can be subjected to a desorptionin different manner and independently of each other, respectively. Thetwo- or multi-stage design moreover offers additional possibilities tothe benefit of the specific accumulation or depletion of certainflavoring substances, whereby modulation of the flavor profile ispossible. Furthermore, the two- or multi-stage design allows thatparticularly high accumulation factors can be achieved. One workingchamber alone usually cannot receive a large initial volume in areasonable process time on the one hand and allow a particularly lowextract volume with correspondingly high accumulation factors of theindividual flavoring substances on the other hand. For example, with anaccumulation by a factor of 3000, ca. 3000 liters would have to bedelivered through the one working chamber in the adsorption mode on theone hand, but only 1 liter of extract would have to be extracted in thedesorption mode. However, this is possible with two or more workingchambers, which are serially loaded in the described manner.

Further advantages arise in that a temperature in the at least oneupstream working chamber is set to a higher value than a temperature inthe at least one downstream working chamber upon passing the fluid.Hereby, the adsorption characteristic can be optimally adjusted suchthat particularly authentic flavoring substance concentrates with highrecovery rates are obtainable.

In a further advantageous configuration of the invention, it is providedthat the sorption agent is subjected to a fluidic desorption agent afteradsorbing at least a part of the flavoring substances from the fluidsuch that the flavoring substances adsorbed on the sorption agent atleast partially desorb. This allows the recovery of the adsorbedflavoring substances in the form of a flavoring substance concentratecontaining them.

Further advantages arise in that the desorption agent is conductedthrough the at least one working chamber in reverse flow directioncompared to the flavoring substance-containing fluid. In other words,the working chamber or chambers and the sorption agent arranged therein,respectively, are traversed in reverse direction for unloading withrespect to the flow direction used for loading. This represents an atleast substantially complete recovery of all of the flavoring substancesadsorbed on the respective sorption agent, whereby a correspondinglycomplete recovery of the flavoring substances contained in the originalfluid in highly concentrated form is achieved. Alternatively oradditionally, it is provided that the desorption agent is seriallyconducted through at least two working chambers. This too ensures an atleast largely complete recovery of the flavoring substances, which areadsorbed on the respective sorption agent in the at least two workingchambers. Alternatively or additionally, it is provided that thedesorption agent is pumped opposite to the flow direction of the fluidwith a higher differential pressure. This allows switching betweenadsorption and loading, respectively, and desorption and unloading,respectively, in simple manner. In addition, it is possible to introducethe desorption agent with the desorbed flavoring substances containedtherein into the fluid or into a fluid main flow after the workingchamber, to dilute it in the fluid main flow and to supply it to afurther working chamber. Hereby, one or more downstream working chamberscan be subjected to a fluid accumulated in flavoring substances withrespect to the original fluid, wherein an (always) higher flavoringsubstance accumulation with correspondingly high concentration factorscan be achieved in the one or more downstream working chambers.

In a further advantageous configuration of the invention, it is providedthat the desorption agent is conducted through the at least one workingchamber in direction of gravity. In other words, the working chamber orchambers are disposed as vertically as possible and traversed by thedesorption agent from the top to the bottom. This improves thedesorption of the flavoring substances adsorbed on the sorption agent,whereby correspondingly highly concentrated authentic flavoringsubstance concentrates are obtained.

Further advantages arise in that a desorption agent gradient is employedin conducting through at least one working chamber and/or a solventchange is employed for gradual desorption of flavoring substances fromthe same working chamber and/or that different desorption agents areconducted through different working chambers and/or that differentdesorption agent volumes are conducted through different workingchambers. This optionally allows the production of particularlyauthentic flavoring substance concentrates with particularly highaccumulation factors of the individual flavoring substances oralternatively the specific modulation of the composition of theflavoring substance concentrate, for example not to recover andaccumulate, respectively, undesired flavoring substances or only to lowextent, while desired flavoring substances are accumulated relative tothe undesired ones. Hereby, a kind of solvent change is similarlypossible, in which ethanol is preferably partially or completelyreplaced with another solvent, in particular water.

Further advantages arise in that differently tempered desorption agentsare conducted through different working chambers. For example, a firstworking chamber can be subjected to a desorption agent tempered to roomtemperature (25° C.) and a second working chamber can be subjected to atemperature increased with respect to the room temperature (e.g. 50° C.,75° C., 100° C. or more) to achieve a certain desorption characteristic.Alternatively or additionally, it is provided that only predeterminedareas of the at least one working chamber are subjected to desorptionagent, whereby only certain flavoring substances or flavoring substancegroups or fractions can be selectively desorbed to specifically modulatethe flavor profile of the resulting flavoring substance concentrate.Alternatively or additionally, it is provided that at least one workingchamber is subjected to a desorption agent at an increased pressure withrespect to a normal pressure. Hereby too, a certain desorptioncharacteristic can be achieved.

Further advantages arise in that at least two desorbed fractions arecollected. This means that 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14,15, 16, 17, 18, 19, 20 or more fractions are collected. The two or morefractions can be partially or completely combined to produce theflavoring substance concentrate. This is in particular advantageous ifmultiple working chambers are subjected to optionally differentdesorption agents to ensure a recovery of all of the flavoringsubstances as complete as possible. Conversely, it is of coursebasically possible to discard one or more fractions or only partiallycombine them to the flavoring substance concentrate to achieve modelingof the flavor profile. Similarly, it can be provided that only one ormore of the desorbed fractions are subjected to a further accumulationstage of a high accumulation.

Further advantages arise in that at least one desorption agent from thegroup of ethanol, water, water vapor and ethanol-water mixture is used.Hereby, the parameters of accumulation factor, recovery degree andethanol content of the flavoring substance concentrate can in particularbe specifically influenced. In particular the use of water and/or watervapor as the desorption agent afterwards facilitates the production ofalcohol-free staple and/or luxury food items with particularly lowethanol contents (e.g. <0.1% by vol., <0.045% by vol. or less), sincethe flavoring substance concentrate, which can be mixed with thealcohol-free staple and/or luxury food items, to improve the flavorprofile thereof, a priori contains very little ethanol or is evenpractically free of ethanol such that also the addition of largeramounts of flavoring substance concentrate does not entail or at leastdoes not entail a relevant increase of the ethanol content of the stapleand/or luxury food item.

Further advantages arise in that a flavoring substance concentrate isproduced, in which a recovery ratio of one or more flavoring substancesfrom the group of ethyl acetate, butyric acetate, isobutanol, isoamylacetate, 2-methylbutane-1-ol, 3-methylbutane-1-ol, ethyl hexanoate,2-phenylethylacetate and 2-phenylethanol is at least 2/3 related to theinitial concentrations in the fluid and/or in which at least 30 mol % ofone or more flavoring substances from the group of ethyl acetate,butyric acetate, isobutanol, isoamyl acetate, 2-methylbutane-1-ol,3-methylbutane-1-ol, ethyl hexanoate, 2-phenylethylacetate and2-phenylethanol have been recovered related to the initial concentrationin the fluid and/or in which the concentration of one or more flavoringsubstances from the group of ethyl acetate, butyric acetate, isobutanol,isoamyl acetate, 2-methylbutane-1-ol, 3-methylbutane-1-ol, ethylhexanoate, 2-phenylethylacetate and 2-phenylethanol is accumulated atleast by the factor of 10, thus for example by the factor of 10, 11, 12,13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30,31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48,49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66,67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84,85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100 or morerelated to the initial concentrations in the fluid. Hereby, it isensured that polar flavoring substances are also at least largelyrecovered and concentrated as highly as possible.

In a further advantageous configuration of the invention, it is providedthat a flavoring substance-containing distillate and/or a flavoringsubstance-containing membrane permeate of an at least partiallydealcoholized wine is used as the fluid, wherein an ethanol amount ofthe first flavoring substance concentrate is at most 1/10 of an ethanolamount of the wine before dealcoholization. This allows the productionof flavoring substance concentrates, relatively little volume of whichhas to be added to an alcohol-free wine, to improve the flavor profileof the dealcoholized wine without a relevant increase of the ethanolcontent of the dealcoholized wine occurring. Thereby, wines with aresidual ethanol content of less than 0.1% by vol., in particular of atmost 0.045% by vol., can also be produced, which nevertheless have anauthentic flavor profile, which for example corresponds to that of anormal alcohol-containing wine, without having to add synthesized ornatural or nature-identical flavors to the wine hereto, in particularsuch flavors, which were not obtained from wine. In contrast, all of theflavoring substances added to the wine can be recovered from wine presshouse-specific ingredients and products. Therein, in particular ethanolamounts of 1/10, 1/20, 1/30, 1/40, 1/50, 1/60, 1/70, 1/80, 1/90, 1/100,1/110, 1/120, 1/130, 1/140, 1/150, 1/160, 1/170, 1/180, 1/190, 1/200,1/300, 1/400, 1/500, 1/600, 1/700, 1/800, 1/900, 1/1000, 1/1100, 1/1200,1/1300, 1/1400, 1/1500, 1/1600, 1/1700, 1/1800, 1/1900, 1/2000, 1/2100,1/2200, 1/2300, 1/2400, 1/2500, 1/2600, 1/2700, 1/2800, 1/2900, 1/3000,1/3100, 1/3200, 1/3300, 1/3400, 1/3500, 1/3600, 1/3700, 1/3800, 1/3900,1/4000, 1/4100, 1/4200, 1/4300, 1/4400, 1/4500, 1/4600, 1/4700, 1/4800,1/4900, 1/5000 or less related to the ethanol amount of the startingwine before its dealcoholization are to be understood by an ethanolamount of at most 1/10.

Further advantages arise in that an ethanol content of the flavoringsubstance concentrate is preferably adjusted to a value between 0.5% byvol. and 40% by vol. by addition of water. Thereby, the ethanol contentcan for example be adjusted to 0.5% by vol., 1.0% by vol., 1.5% by vol.,2.0% by vol., 2.5% by vol., 3.0% by vol., 3.5% by vol., 4.0% by vol.,4.5% by vol., 5.0% by vol., 5.5% by vol., 6.0% by vol., 6.5% by vol.,7.0% by vol., 7.5% by vol., 8.0% by vol., 8.5% by vol., 9.0% by vol.,9.5% by vol., 10.0% by vol., 10.5% by vol., 11.0% by vol., 11.5% byvol., 12.0% by vol., 12.5% by vol., 13.0% by vol., 13.5% by vol., 14.0%by vol., 14.5% by vol., 15.0% by vol., 15.5% by vol., 16.0% by vol.,16.5% by vol., 17.0% by vol., 17.5% by vol., 18.0% by vol., 18.5% byvol., 19.0% by vol., 19.5% by vol., 20.0% by vol., 20.5% by vol., 21.0%by vol., 21.5% by vol., 22.0% by vol., 22.5% by vol., 23.0% by vol.,23.5% by vol., 24.0% by vol., 24.5% by vol., 25.0% by vol., 25.5% byvol., 26.0% by vol., 26.5% by vol., 27.0% by vol., 27.5% by vol., 28.0%by vol., 28.5% by vol., 29.0% by vol., 29.5% by vol., 30.0% by vol.,30.5% by vol., 31.0% by vol., 31.5% by vol., 32.0% by vol., 32.5% byvol., 33.0% by vol., 33.5% by vol., 34.0% by vol., 34.5% by vol., 35.0%by vol., 35.5% by vol., 36.0% by vol., 36.5% by vol., 37.0% by vol.,37.5% by vol., 38.0% by vol., 38.5% by vol., 39.0% by vol., 39.5% byvol. or 40.0% by vol. By adjusting the ethanol content, it can beensured that a desired loading characteristic of the sorption agent oragents is achieved in partial or complete further processing of thefirst flavoring substance concentrate in the high concentration device.

Further advantages arise in that at least a part of the first flavoringsubstance concentrate from at least one working chamber of the firstaccumulation stage of the adsorption system is separated into at leastone permeate depleted in flavoring substances and into at least onesecond flavoring substance concentrate accumulated in flavoringsubstances by means of a high concentration device. The permeatedepleted in flavoring substances can optionally be discarded or be usedfor producing alcoholic beverages, the flavor profile of which is not orat least not substantially to be modified by the addition of thepermeate. The second flavoring substance concentrate further accumulatedwith respect to the first flavoring substance concentrate can beparticularly well used for adjusting the flavor profile of adealcoholized or alcohol-free staple and/or luxury food item withoutincreasing the ethanol content thereof. Alternatively or additionally,the second flavoring substance concentrate can be used for flavoringother staple and luxury food items, perfumes and the like. Further, itcan be provided that at least a part of the first flavoring substanceconcentrate is mixed with at least a part of the second flavoringsubstance concentrate to a third flavoring substance concentrate.

In further configuration of the invention, an additional accumulation ofthe flavoring substance concentrate is allowed in that the flavoringsubstance concentrate is conducted through at least one working chamberof the high concentration device, in which at least one sorption agentis arranged as a stationary phase and attaches to flavoring substancesof the flavoring substance concentrate conducted through the workingchamber as a mobile phase.

Further advantages arise in that the flavoring substance concentrate isconducted through at least one working chamber, which has a total lengthof at least 2.5 m and/or that the flavoring substance concentrate isconducted through the at least one working chamber with an averagepercolation rate of at least 20 ml/(min*cm²). Hereby, an at leastpredominant recovery both of polar and non-polar flavoring substances ina process time as short as possible is allowed, whereby the authenticflavor profile remains and the method can be correspondinglyeconomically performed.

Further advantages arise in that the at least one sorption agent of thehigh concentration device is subjected to a fluidic desorption agent andflavoring substances adsorbed on the sorption agent are desorbed as asecond flavoring substance concentrate, wherein preferably one or moreflavoring substances from the group of ethyl acetate, butyric acetate,isobutanol, isoamyl acetate, 2-methylbutane-1-ol, 3-methylbutane-1-ol,ethyl hexanoate, 2-phenylethylacetate and 2-phenylethanol are thereinaccumulated relative to the first flavoring substance concentratepreferably at least by the factor of 10, wherein it inherently dependson the composition of the fluid if, and if so, which of the mentionedflavoring substances are present and can be accumulated. Starting fromthe original fluid, it is thereby possible to produce a second flavoringsubstance concentrate highly concentrated with respect to the firstflavoring substance concentrate, in which flavoring substances areaccumulated by the factor of 400, 450, 500, 550, 600, 650, 700, 750,800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350,1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1950,2000 or more, wherein corresponding intermediate values are to beregarded as also disclosed.

Further advantages arise in that at least one desorption agent from thegroup of ethanol, water, water vapor and ethanol-water mixture is used.Hereby, the parameters of accumulation factor, recovery degree andethanol content of the flavoring substance concentrate can in particularbe specifically influenced. In particular the use of water and/or watervapor as the desorption agent afterwards facilitates the production ofalcohol-free wines with particularly low ethanol contents (e.g. <0.1% byvol., <0.045% by vol. or less) since the flavoring substanceconcentrate, which can be mixed with the alcohol-free wine to improvethe flavor profile thereof, a priori contains very little ethanol or iseven practically free of ethanol such that also the addition of largeramounts of flavoring substance concentrate does not entail or at leastdoes not entail a relevant increase of the ethanol content.

Further advantages arise in that a flavoring substance-containingdistillate and/or a flavoring substance-containing membrane permeate ofan at least partially dealcoholized wine is used as the fluid, whereinan ethanol amount of the second flavoring substance concentrate is atmost 1/10 of an ethanol amount of the wine before its dealcoholization.This allows the production of flavoring substance concentrates,relatively little volume of which has to be added to a alcohol-free wineto improve the flavor profile of the dealcoholized wine without arelevant increase of the ethanol content of the dealcoholized wineoccurring. Thereby, wines with a residual ethanol content of less than0.1% by vol., in particular of at most 0.045% by vol., can also beproduced, which nevertheless have an authentic flavor profile, whichcorresponds to that of a normal wine, without having to add artificialor nature-identical flavors to the wine hereto. In contrast, all of theflavoring substances added to the wine can be recovered from wine presshouse-specific ingredients and products. Therein, in particular ethanolamounts of 1/10, 1/20, 1/30, 1/40, 1/50, 1/60, 1/70, 1/80, 1/90, 1/100,1/110, 1/120, 1/130, 1/140, 1/150, 1/160, 1/170, 1/180, 1/190, 1/200,1/300, 1/400, 1/500, 1/600, 1/700, 1/800, 1/900, 1/1000, 1/1100, 1/1200,1/1300, 1/1400, 1/1500, 1/1600, 1/1700, 1/1800, 1/1900, 1/2000, 1/2100,1/2200, 1/2300, 1/2400, 1/2500, 1/2600, 1/2700, 1/2800, 1/2900, 1/3000,1/3100, 1/3200, 1/3300, 1/3400, 1/3500, 1/3600, 1/3700, 1/3800, 1/3900,1/4000, 1/4100, 1/4200, 1/4300, 1/4400, 1/4500, 1/4600, 1/4700, 1/4800,1/4900, 1/5000 or less related to the ethanol amount in the wine beforethe dealcoholization thereof are to be understood by an ethanol amountof at most 1/10.

Further advantages arise in that a second flavoring substanceconcentrate is produced, in which a recovery ratio of one or moreflavoring substances from the group of ethyl acetate, butyric acetate,isobutanol, isoamyl acetate, 2-methylbutane-1-ol, 3-methylbutane-1-ol,ethyl hexanoate, 2-phenylethylacetate and 2-phenylethanol is at least2/3 related to the initial concentrations in the fluid and/or in whichat least 30 mol % of one or more flavoring substances from the group ofethyl acetate, butyric acetate, isobutanol, isoamyl acetate,2-methylbutane-1-ol, 3-methylbutane-1-ol, ethyl hexanoate,2-phenylethylacetate and 2-phenylethanol have been recovered related tothe initial concentration in the fluid and/or in which the concentrationof one or more flavoring substances from the group of ethyl acetate,butyric acetate, isobutanol, isoamyl acetate, 2-methylbutane-1-ol,3-methylbutane-1-ol, ethyl hexanoate, 2-phenylethylacetate and2-phenylethanol is accumulated at least by the factor of 10, thus forexample by the factor of 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21,22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39,40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57,58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75,76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93,94, 95, 96, 97, 98, 99, 100 or more related to the initialconcentrations in the fluid. Hereby, it is ensured that polar andnon-polar flavoring substances are at least largely recovered andconcentrated as highly as possible.

Further advantages arise if at least two from a group consisting offirst flavoring substance concentrate, second flavoring substanceconcentrate, flavoring substance-containing fluid, deflavored permeateand staple and/or luxury food item are mixed. In other words, two,three, four of five from the group of first flavoring substanceconcentrate, second flavoring substance concentrate (high concentrationstage), flavoring substance-containing fluid (raw material for flavoringsubstance concentrate production), deflavored permeate and staple and/orluxury food item are mixed with each other to a desired final product.The mixing can be manually effected via batch processing orautomatically effected in a continuous inline process. Therein, it canbasically be provided that the entire volume or only one or morefractions of first flavoring substance concentrate and/or secondflavoring substance concentrate and/or flavoring substance-containingfluid and/or deflavored permeate and/or staple and/or luxury food itemis mixed. Hereby, a particularly flexible possibility of adjustingdesired flavoring substance profiles as well as of producing desiredstaple and/or luxury food items is given. The staple and/or luxury fooditem can for example be selected from the group of wine, tobacco,tobacco product and coffee. The aim of mixing can for example be fillingor compensating for a “flavor gap” between an actual flavor profile anda set flavor profile, for example between the flavor profile of anethanol-reduced wine, for example with 0.0% by vol. of alcohol, 0.5% byvol. of alcohol, 5% by vol. of alcohol, 7.5% by vol. of alcohol, suchthat the alcohol-reduced wine obtains a flavor profile, whichcorresponds to the non-alcohol-reduced initial product or a comparablenon-alcohol-reduced wine with respect to selected flavoring substances.Alternatively, an aim of the mixing can be producing a certain balanceof certain flavoring substances, to generate a desired flavor profile.In the case of wine, the flavor profile of a severely alcohol-reducedwine, for example with a remaining alcohol content of 0.0% by vol., 0.5%by vol., 2.5% by vol. or 5% by vol., can for example be adjusted bymixing such that starting from the actual flavor profile of the severelydealcoholized wine, certain flavoring substances corresponding to awine, which is less severely dealcoholized and was correspondingly lessseverely deflavored, or a normal, alcohol-containing wine withnon-reduced flavor content can be balanced without the resulting totalconcentration of particularly relevant flavoring substances in the mixedseverely alcohol-reduced wine corresponding to the correspondingconcentrations in the only slightly or not dealcoholized normal wine.

A third aspect of the invention relates to a working chamber for anadsorption system according to the first inventive aspect, which can befilled with at least one sorption agent. Therein, it is providedaccording to the invention that a ratio of average cross-sectionalthickness to total length of the working chamber is at most 0.3. Thefeatures resulting herefrom and the advantages thereof can be taken fromthe descriptions of the first inventive aspect, wherein advantageousconfigurations of the first inventive aspect are to be regarded asadvantageous configurations of the third inventive aspect and viceversa.

A fourth aspect of the invention relates to a flavoring substanceconcentrate, which is obtainable and/or obtained from a flavoringsubstance-containing fluid by means of an adsorption system according tothe first inventive aspect and/or by a method according to the secondinventive aspect. Thereby, the flavoring substance concentrateoptionally represents an authentic image of the fluid, since theflavoring substances originally contained in the fluid are at leastlargely uniformly accumulated, or a modeled image of the fluid, in whichcertain flavoring substances are depleted relative to other flavoringsubstances. This allows particularly flexibly flavoring staple andluxury food items, for example coffee, coffee products, tobacco, tobaccoproducts, alcohol-free wine, wine mixed beverages or staple and luxuryfood items with wine flavor, wherein the flavoring substance concentratecan basically also be used alone or for room fragrancing, for producingperfumes and the like. For example, the flavoring substance concentratecan be used for flavoring the following staple and luxury food items:

Non-alcoholic beverages; preparations for the preparation of beverages;alcohol-free cocktail mixed beverages; alcohol-free cocktails;alcohol-free beverages with fruit juices; alcohol-free fundamental basisfor cocktails; alcohol-free wines; aperitifs, alcohol-free; flavored,carbonic acid-containing beverages; dealcoholized wines; non-alcoholicwines; smoothies; alcohol-free fruit beverages; sorbet beverages;sorbets; sorbets in the form of beverages; partially frozen refreshingdrinks [slush drinks]; deep-frozen beverages based on fruit; wines,alcohol-free; wines, dealcoholized; wines, non-alcoholic; alcohol-freebeverages; dealcoholized beverages; refreshing beverages; alcohol-freefruit beverages; alcohol-free fruit extracts; beverages produced fromfruit; ice-cooled fruit beverages; fruit beverages; fruit beverageswithout alcohol; fruit beverages and fruit juices; fruit nectars; fruitjuices; fruit juices with fruit pulp; fruit juice beverages; fruit juiceconcentrates; fruit syrup; beverages based on fruit; carbonicacid-containing juices; concentrated fruit juices (Fruchtsafte);concentrated fruit juices (Obstsafte); cider [fermented/unfermented];fruit juices for use as beverages; juices; juices from mixed fruit;grape juices; grape juice beverages; beverages predominantly composed offruit juices; alcoholic beverages; alcoholic preparations for thepreparation of beverages; alcohol-containing jelly beverages; alcoholiccarbonic acid-containing beverages; aperitifs; beverages with lowalcohol content; liquors and liqueurs; wines; liquors; alcohol-reducedwines; champagne; fruit wine; natural sparkling wines; fruit sparklingwines; rosé wines; red wine; sparkling wines; bubbly; sweet wines;dinner wines; grape sparkling wine; grape wine; pomace wine; wine forthe food preparation; wines with increased alcohol content;wine-containing beverages [wine spritzers]; white wines; alcopops;alcohol-containing fruit extracts; alcohol-containing beverages withfruit content; alcoholic mixed drinks; alcoholic punch; cold punches[beverages]; cocktails and wine punches, coffee, coffee-containingbeverages and food items, tobacco and tobacco products, in particularnicotine-reduced or nicotine-free tobacco products, wherein thisenumeration is not conclusive. The flavoring substance concentrate canbe the first flavoring substance concentrate, one or more fractions ofthe first flavoring substance concentrate, the second flavoringsubstance concentrate, one or more fractions of the second flavoringsubstance concentrate or a mixture of the first and the second flavoringsubstance concentrate or a mixture of one or more fractions of the firstand/or second flavoring substance concentrate according to the firstand/or second inventive aspect. Further features and the advantagesthereof can be taken from the descriptions of the first and the secondinventive aspect, wherein advantageous configurations of the first andthe second inventive aspect are to be regarded as advantageousconfigurations of the fourth inventive aspect and vice versa.

A fifth aspect of the invention relates to a deflavored permeate,obtainable and/or obtained from a flavoring substance-containing fluidby means of an adsorption system according to the first inventive aspectand/or by a method according to the second inventive aspect. Since an atleast large recovery of the flavoring substances contained in the fluidis possible with the aid of the adsorption system and the method,respectively, the permeate is correspondingly highly depleted and atleast approximately odorless for the human. Therefore, the deflavoredpermeate can be advantageously used for producing staple and luxury fooditems, the flavor profile of which is not to be altered. An enumerationof suitable staple and luxury food items is found in the description ofthe fourth inventive aspect and also applies to the present inventiveaspect. The permeate can be obtainable and/or obtained by the productionof the first flavoring substance concentrate or one or more fractions ofthe first flavoring substance concentrate, by the production of thesecond flavoring substance concentrate or one or more fractions of thesecond flavoring substance concentrate or by the production of a mixtureof permeates, which have arisen in the production of the first and/orthe second flavoring substance concentrate or one or more fractions ofthe first and/or second flavoring substance concentrate according to thefirst and/or second inventive aspect. Further features and theadvantages thereof can be taken from the descriptions of the otherinventive aspects, wherein advantageous configurations of the otherinventive aspects are to be regarded as advantageous configurations ofthe present inventive aspect and vice versa.

A sixth aspect of the invention relates to a staple and/or luxury fooditem, which is obtainable and/or obtained by mixing at least one stapleand/or luxury food item with one or more from the group of flavoringsubstance concentrate according to the fourth inventive aspect and/ordeflavored permeate according to the fifth inventive aspect.

It can be provided that the staple and/or luxury food item is selectedfrom one or more of the group of wine, wine-containing staple and/orluxury food items, tobacco, tobacco products, in particular low-nicotineor nicotine-free tobacco products for e-cigarettes, coffee andcoffee-containing staple and luxury food items.

In further configuration of the invention, the staple and/or luxury fooditem is low-alcohol or alcohol-free. Since the terms of “low-alcohol”and “alcohol-free” are differently defined in different countries,presently, it is spoken of “low-alcohol” if the staple and luxury fooditem contains maximally 1% by vol. and preferably maximally 0.7% by vol.of alcohol. Presently, it is spoken of “alcohol-free” if the staple andluxury food item contains maximally 0.5% by vol. of alcohol. Within thescope of the present disclosure, ethanol is generally understood by theterm “alcohol” unless otherwise stated. Accordingly, by an alcoholcontent of at most 0.5% by vol., alcohol contents of 0.50% by vol.,0.49% by vol., 0.48% by vol., 0.47% by vol., 0.46% by vol., 0.45% byvol., 0.44% by vol., 0.43% by vol., 0.42% by vol., 0.41% by vol., 0.40%by vol., 0.39% by vol., 0.38% by vol., 0.37% by vol., 0.36% by vol.,0.35% by vol., 0.34% by vol., 0.33% by vol., 0.32% by vol., 0.31% byvol., 0.30% by vol., 0.29% by vol., 0.28% by vol., 0.27% by vol., 0.26%by vol., 0.25% by vol., 0.24% by vol., 0.23% by vol., 0.22% by vol.,0.21% by vol., 0.20% by vol., 0.19% by vol., 0.18% by vol., 0.17% byvol., 0.16% by vol., 0.15% by vol., 0.14% by vol., 0.13% by vol., 0.12%by vol., 0.11% by vol., 0.10% by vol., 0.099% by vol., 0.098% by vol.,0.097% by vol., 0.096% by vol., 0.095% by vol., 0.094% by vol., 0.093%by vol., 0.092% by vol., 0.091% by vol., 0.090% by vol., 0.089% by vol.,0.088% by vol., 0.087% by vol., 0.086% by vol., 0.085% by vol., 0.084%by vol., 0.083% by vol., 0.082% by vol., 0.081% by vol., 0.080% by vol.,0.079% by vol., 0.078% by vol., 0.077% by vol., 0.076% % by vol., 0.075%by vol., 0.074% by vol., 0.073% by vol., 0.072% by vol., 0.071% by vol.,0.070% by vol., 0.069% by vol., 0.068% by vol., 0.067% by vol., 0.066%by vol., 0.065% by vol., 0.064% by vol., 0.063% by vol., 0.062% by vol.,0.061% by vol., 0.060% by vol., 0.059% by vol., 0.058% by vol., 0.057%by vol., 0.056% by vol., 0.055% by vol., 0.054% by vol., 0.053% by vol.,0.052% by vol., 0.051% by vol., 0.050% by vol., 0.049% by vol., 0.048%by vol., 0.047% by vol., 0.046% by vol., 0.045% by vol., 0.044% by vol.,0.043% by vol., 0.042% by vol., 0.041% by vol., 0.040% by vol., 0.039%by vol., 0.038% by vol., 0.037% by vol., 0.036% by vol., 0.035% by vol.,0.034% by vol., 0.033% by vol., 0.032% by vol., 0.031% by vol., 0.030%by vol., 0.029% by vol., 0.028% by vol., 0.027% by vol., 0.026% by vol.,0.025% by vol., 0.024% by vol., 0.023% by vol., 0.022% by vol., 0.021%by vol., 0.020% by vol., 0.019% by vol., 0.018% by vol., 0.017% by vol.,0.016% by vol., 0.015% by vol., 0.014% by vol., 0.013% by vol., 0.012%by vol., 0.011% by vol., 0.010% by vol., 0.009% by vol., 0.008% by vol.,0.007% by vol., 0.006% by vol., 0.005% by vol., 0.004% by vol., 0.003%by vol., 0.002% by vol., 0.001% by vol. or less can have or can becompletely ethanol-free. Thereby, such staple and/or luxury food itemscan also be produced or merchandized in countries, in which anyconsumption of ethanol is forbidden, wherein the staple and/or luxuryfood item nevertheless has a typical flavor profile.

A further aspect of the invention relates to a sorption agent for use ina method according to the twelfth inventive aspect and/or for a deviceaccording to the thirteenth inventive aspect, wherein the sorption agentincludes a polymer with substituted and/or unsubstituted phenyletheneand divinylbenzene monomers. In other words, it is provided according tothe invention that the sorption aaent includes a monomer of the formula

as well as one or more monomers of the formula

or is composed of these monomers, wherein the individual monomers caneach be substituted or unsubstituted. With the aid of the sorption agentaccording to the invention, corresponding flavoring substanceconcentrates accumulated in flavoring substances and permeates depletedin flavoring substances with respectively authentic olfactory impressioncan be obtained from flavoring substance-containing fluids. In contrastto sorption agents known from the prior art, the sorption agentaccording to the invention also allows binding polar substances, wherebyboth polar and non-polar substances are uniformly accumulated anddepleted, respectively. Moreover, polar flavoring and tasting substancescan also be completely or at least predominantly desorbed. Therefore, itis managed with the aid of the sorption agent according to the inventionto also remove dyes and tasting substances, in particular those, whichtaste bitter, from the fluid, to accumulate them on the sorption agentand finally to provide them as a concentrate after the desorption. Bythe choice of the portion of phenylethene and divinylbenzene monomers ofthe total weight of the sorption agent as well as by the choice of theratio of phenylethene to divinylbenzene monomers, the composition of theconcentrate and the accumulation factors of the individual flavoringsubstances can be influenced, respectively, such that an authenticflavoring concentrate can be produced in any case. For example, the massportion of the phenylethene monomers of the total weight of the sorptionagent can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10 %, 11%, 12%, 13%,14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%,28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%,42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%,56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%,70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%,84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%,98%, or 99%, while the mass portion of the divinylbenzene monomers cancorrespondingly be 99%, 98%, 97%, 96%, 95%, 94%, 93%, 92%, 91%, 90%,89%, 88%, 87%, 86%, 85%, 84%, 83%, 82%, 81%, 80%, 79%, 78%, 77%, 76%,75%, 74%, 73%, 72%, 71%, 70%, 69%, 68%, 67%, 66%, 65%, 64%, 63%, 62%,61%, 60%, 59%, 58%, 57%, 56%, 55%, 54%, 53%, 52%, 51%, 50%, 49%, 48%,47%, 46%, 45%, 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36%, 35%, 34%,33%, 32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%,19%, 18%, 17%, 16%, 15%, 14%,13%,12%,11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%,3%, 2% _(or) 1%. Preferably, the sorption agent is a polystyrenedivinylbenzene copolymer, wherein statistic, alternating, block-shapedand grafted copolymers can basically be provided. Furthermore, it can beprovided that the copolymers are modified and include substitutedmonomers, respectively, to for example provide alkaline or acidiccharacteristics. Other monomers or other compounds capable of beingincorporated in the polymer are also provided, which impart the desiredsorption characteristics, in particular with respect to polar flavoringsubstances, to the polymer optionally in addition to acidic and/oralkaline groups corresponding to the desired application.

Further features of the invention are apparent from the claims, thefigures and the description of figures. The features and featurecombinations mentioned above in the description as well as the featuresand feature combinations mentioned below in the description of figuresand/or shown in the figures alone are usable not only in therespectively specified combination, but also in other combinationswithout departing from the scope of the invention. Thus, implementationsare also to be considered as encompassed and disclosed by the invention,which are not explicitly shown in the figures and explained, but arisefrom and can be generated by separated feature combinations from theexplained implementations. Implementations and feature combinations arealso to be considered as disclosed, which thus do not comprise all ofthe features of an originally formulated independent claim. Moreover,implementations and feature combinations are to be considered asdisclosed, in particular by the implementations set out above and below,which extend beyond the feature combinations set out in the relations ofthe claims or deviate from these feature combinations. There shows:

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 a schematic diagram of an adsorption system according to theinvention according to an embodiment;

FIG. 2 a schematic diagram of the adsorption system according to theinvention according to a further embodiment, wherein it is operated inan adsorption mode;

FIG. 3 a schematic diagram of the adsorption system according to theinvention shown in FIG. 2, wherein it is operated in a desorption mode;

FIG. 4 a schematic diagram of the adsorption system according to theinvention according to a further embodiment;

FIG. 5 a schematic diagram of the adsorption system according to theinvention according to a further embodiment;

FIG. 6 a schematic diagram of the adsorption system according to theinvention according to a further embodiment;

FIG. 7 a schematic sectional view of a working chamber with two channelsfluidically connected to each other, which are arranged interleaved witheach other in a common housing;

FIG. 8 a schematic sectional view of a working chamber with fourchannels fluidically connected to each other, which are arrangedinterleaved with each other in a common housing;

FIG. 9 a schematic diagram of the adsorption system according to theinvention according to a further embodiment;

FIG. 10 a schematic diagram of the adsorption system according to theinvention according to a further embodiment;

FIG. 11 a schematic sectional view of four working chambers withdifferent geometries;

FIG. 12 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 13 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 14 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 15 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 16 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 17 a schematic sectional view of a divided working chamber;

FIG. 18 a schematic top view of a DIN flange;

FIG. 19 a schematic top view of the DIN flange, wherein a separatingtray is welded into a passage opening;

FIG. 20 a schematic top view of the separating tray;

FIG. 21 a schematic top view of the DIN flange, wherein the separatingtray is inserted in the middle of the seal across the passage opening;

FIG. 22 a schematic representation of a spiral working chamber;

FIG. 23 a schematic representation of multiple working chambers arrangedin zigzag-shaped manner with one pumping device per turn;

FIG. 24 a schematic representation of multiple working chambers arrangedin zigzag-shaped manner with a pumping device for every other turn;

FIG. 25 a schematic representation of a meandering working chamberwithout pumping devices;

FIG. 26 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 27 a schematic diagram of a high concentration device according tothe invention;

FIG. 28 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 29 a schematic diagram of a further embodiment of the adsorptionsystem according to the invention;

FIG. 30 a simplified flow diagram of a method procedure for producing aflavoring substance concentrate; and

FIG. 31 a simplified flow diagram of a method procedure for producing aflavoring substance concentrate from tobacco.

FIG. 1 shows a schematic diagram of an adsorption system 10 according tothe invention according to a first embodiment. The shown adsorptionsystem 10 allows process management for isolating flavoring substancesas a flavoring substance concentrate from a flavoringsubstance-containing fluid, wherein a particularly high accumulation ofthe flavoring substances in the flavoring substance concentrate orextract on the one hand and the maintenance of an authentic flavorprofile on the other hand are ensured. For this purpose, the adsorptionsystem 10 includes three working chambers 12 in the shown embodiment,which are fluidically coupled to each other via a conduit system 13,which constitutes a first fluid path, and respectively filled with asorption agent as a stationary phase. Basically, the working chambers 12can also be referred to as column or extraction cell and each have acircularly cylindrical shape with identical geometric dimensions in theshown embodiment. Thereby, all of the working chambers 12 have constantcross-sectional thicknesses along their respective longitudinal axes L.Furthermore, only one or two or four or more working chambers 12 canalso be provided instead of three working chambers 12. In the presentembodiment, all of the working chambers 12 are filled with the same,monovarietal styrene divinylbenzene copolymer as the sorption agent.Within the scope of the present disclosure, “monovarietal” does not meanthat as the sorption agent, generally, for example chemical compoundsfrom the group of polyaromatic compounds, polystyrenes,poly(meth)acrylates, polypropylenes, polyesters, polytetrafluoroethyleneand cross-linked polystyrenes, in particular copolymers ofethylvinylbenzene and divinylbenzene, of vinylpyrrolidone anddivinylbenzene, of vinylpyridine and divinylbenzene and/or of styreneand divinylbenzene can be used. Similarly, ion exchange materials can beprovided. An advantageous sorption characteristic is also achieved bythe use of sorption agents, which include monomers with functionalgroups. Thus, sulfonic acid groups, ternary (e.g. methacryldiethylamine) and quaternary ammonium groups (e.g.phenyltrimethylammonium), amides (e.g. benzamides), amines andhalogen-modified aromatic compounds, heterocyclic compounds like3-pyrrolidone, 2-pyrrolidone, 2-pyrroline, 3-pyrroline, pyrrole and/orpiperazine as well as halogenated aliphatic side chains have proventhemselves. Gelatinous polymers can also be employed. Basically,modified polyacrylates can also be used, in particular those, whichinclude the following monomers: acrylic acid, acrylonitrile and alkylacrylates such as for example methyl methacrylate, methylacrylate,ethylacrylate, 2-chloroethylvinylether, 2-ethylhexylacrylate,hydroxyethyl methacrylate, butyl acrylate and butyl methacrylate.Alternatively or additionally, there are CMS sorbents (CMS: carbonmolecular sieve), which are formed from the pyrolysis of polymericprecursors and have a highly porous carbon structure themselves. SGPCsorbents (SGPC: spherical graphitized polymer carbon) and GCB sorbentsare also employable (GCB: graphitized carbon black). Alternatives arepolymers based on 2,6-diphenylene oxide, e.g.poly(2,6-diphenyl-p-phenylene oxide), or those with iminodiacetatefunctionality.

With the aid of these sorption agents individually or in anycombination, a particularly high adsorption of the flavoring substanceor substances and thereby a particularly high recovery rate are ensured.In addition, the sorption agent can hereby be optimally selecteddepending on the respective fluid and the flavoring substances containedtherein, respectively. Preferably, these polymers are additionallyfunctionalized by means of suitable reagents during the polymerizationof the basic polymer or by post-treatment of the basic polymer withcorresponding reagents to achieve the desired sorption characteristic.

However, it can also be provided that at least one of the workingchambers 12 is filled with a mixture of two or more sorption agentsand/or that different working chambers 12 are filled with differentsorption agents or sorption agent mixtures to achieve a specificadsorption behavior optimally adapted to the fluid respectively to beprocessed. The three working chambers 12 together provide a particularlylong and at the same time comparatively thin sorbent bed since a ratioof average cross-sectional thickness to combined total length of theworking chambers 12 is less than 0.3.

Furthermore, the adsorption system 10 includes four pumping devices 14in total, which are arranged before, between and after the workingchambers 12.

For loading the sorption agents arranged in the working chambers 12, theadsorption system 10 is operated in an absorption mode. Hereto, theflavoring substance-containing fluid is introduced into the conduitsystem 13 through the inlet 16 as a mobile phase and serially conductedthrough the working chambers 12 with the aid of the pumping devices 14according to arrow A.

For example, the flavoring substance-containing fluid can originate froma coffee production or further processing process. It is for examplesuitable for:

-   -   flavoring substance-containing gas phase, which arises during        the production and/or processing of coffee (e.g. milling        process);    -   coffee flavor, obtained by condensing or freezing out flavoring        substance-containing, gaseous CO₂, in particular CO₂ frost, and        subsequent reprocessing for the purpose of return into the        coffee;    -   coffee flavor, obtained by specific gassing, e.g. with air,        nitrogen, inert gas(ses) or CO₂ and subsequent removal of the        flavors from this phase;    -   flavoring substance-containing water phase, which is generated        as soon as coffee and water come into contact (coffee extract);    -   flavors removed from coffee extract by application of different        technologies, e.g. by application of vapor or vacuum and        subsequent condensation;    -   coffee flavor, which is obtained as soon as roasted and milled        coffee comes into contact with heated water and/or vapor in an        extraction device (percolator);    -   coffee flavor obtained by application of vapor to coffee        extract, which already has exited the percolator;    -   coffee flavor obtained from slurries of coffee and water;    -   coffee flavor obtained by application of vapor to coffee        extract, which has already exited the percolator;    -   coffee flavor obtained from devices, which are to extract water        from the coffee extract, in particular membrane filtration,        evaporators or distillation devices like spinning cone plants;    -   coffee flavor obtained by freeze concentration, in particular        from the ice phase arising therein;    -   flavoring substance-containing water phases from pump sealing        water;    -   flavoring substance-containing water phases from drying        processes (e.g. spray drying, agglomeration or freeze drying),

wherein any combinations are basically encompassed.

Alternatively or additionally, the fluid can originate from a wineproduction method or from a further processing process of wine. In usinga fractionated distillation or a spinning cone method for dealcoholizingwine, the different fractions (e.g. head fraction and/or middlefraction) as well as the flavoring substance-containing pump sealingwater can for example be used as a fluidic raw material of the presentadsorption system 10. Alternatively, ethanol-containing phases from thedownstream evaporator can be used. The flavoring substance concentratesobtained thereby can for example be returned to the dealcoholized wine.

Furthermore, flavoring substance-containing fluids can arise indegassing wine or in dealcoholizing by means of gas and be processed bymeans of the present adsorption system 10. The flavoring substanceconcentrates obtained thereby can for example be returned to thedealcoholized product.

In using permeation processes for dealcoholizing wine, an at leastlargely alcohol-free flavoring substance-containing phase, which can beused for mixing the final product, and an alcohol-containing phase,which also contains flavors, arise. The alcohol-containing phase has tobe supplied to a further dealcoholization to be able to be mixed withthe low-alcohol or alcohol-free wine. Both the alcohol-containing,flavoring substance-containing fluidic phase itself can be used forrecovering flavors contained therein with the aid of the adsorptionsystem 10 according to the invention, and the fluids arising in thefurther process steps of the dealcoholization of this phase, e.g. bymeans of distillation, spinning cone or downstream evaporator.

Alternatively or additionally, the fluid can be a tobacco extract toproduce a tobacco flavor concentrate, in particular a nicotine-reducedor nicotine-free tobacco flavor concentrate, with the aid of theadsorption system 10 according to the invention. This extract isdirectly employed and reprocessed by means of the adsorption system 10to extract flavoring substances and alkaloids (e.g. nicotine) or onlyflavoring substances without alkaloids. If a tobacco extract or anothercolored extract is to be used as a flavoring substance-containing fluidfor producing a flavoring substance concentrate, it is advisable topreviously membrane-filter the fluid or to treat it with activatedcharcoal before subjection of the sorption agent, to remove non-volatiledyes. Alternatively, the fluid can be preparatorily subjected to adistillation or a high-vacuum transfer to separate non-volatilecomponents, in particular dyes. The adjustment of the amount ofalkaloids, which are to be transferred from the tobacco extract into thetobacco flavor concentrate, is for example effected via the pH valueadjustment of the fluid. In addition, soluble solids are not or onlypartially transferred into the flavor extract upon application of themethod according to the invention. Thereby, it is achieved that lessdisturbing residuals (tar) arise in the combustion or evaporation of thetobacco flavor extract.

In that the fluid is introduced into the conduit system 13 through theinlet 16 as the mobile phase and is serially conducted through theworking chambers 12 according to arrow A with the aid of the pumpingdevices 14, the flavoring substances present in the fluid adsorb on thesorption agent. The deflavored fluid or permeate is then removed fromthe conduit system 13 at the outlet 18.

As required, it can be provided that an ethanol content of the fluid isadjusted to a value of at least 0.5% by vol. and/or to a value of atmost 50% by vol. before conducting through the adsorption system 10.This allows a particularly high recovery rate, wherein it isadditionally ensured that a particularly “authentic” flavoring substanceconcentrate is obtained, that is a flavoring substance concentrate, inwhich both polar and non-polar flavoring substances are at leastsubstantially uniformly accumulated. Therein, the ethanol content canbasically be adjusted to the requested value by addition of ethanol oran ethanol-rich solvent mixture and/or by addition of an ethanol-freesolvent, for example water, or by addition of a low-ethanol solventmixture. For example, the ethanol content can be adjusted to a value of0.5% by vol., 1.0% by vol., 1.5% by vol., 2.0% by vol., 2.5% by vol.,3.0% by vol., 3.5% by vol., 4.0% by vol., 4.5% by vol., 5.0% by vol.,5.5% by vol., 6.0% by vol., 6.5% by vol., 7.0% by vol., 7.5% by vol.,8.0% by vol., 8.5% by vol., 9.0% by vol., 9.5% by vol., 10.0% by vol.,10.5% by vol., 11.0% by vol., 11.5% by vol., 12.0% by vol., 12.5% byvol., 13.0% by vol., 13.5% by vol., 14.0% by vol., 14.5% by vol., 15.0%by vol., 15.5% by vol., 16.0% by vol., 16.5% by vol., 17.0% by vol.,17.5% by vol., 18.0% by vol., 18.5% by vol., 19.0% by vol., 19.5% byvol., 20.0% by vol., 20.5% by vol., 21.0% by vol., 21.5% by vol., 22.0%by vol., 22.5% by vol., 23.0% by vol., 23.5% by vol., 24.0% by vol.,24.5% by vol., 25.0% by vol., 25.5% by vol., 26.0% by vol., 26.5% byvol., 27.0% by vol., 27.5% by vol., 28.0% by vol., 28.5% by vol., 29.0%by vol., 29.5% by vol., 30.0% by vol., 30.5% by vol., 31.0% by vol.,31.5% by vol., 32.0% by vol., 32.5% by vol., 33.0% by vol., 33.5% byvol., 34.0% by vol., 34.5% by vol., 35.0% by vol., 35.5% by vol., 36.0%by vol., 36.5% by vol., 37.0% by vol., 37.5% by vol., 38.0% by vol.,38.5% by vol., 39.0% by vol., 39.5% by vol., 40.0% by vol., 40.5% byvol., 41.0% by vol., 41.5% by vol., 42.0% by vol., 42.5% by vol., 43.0%by vol., 43.5% by vol., 44.0% by vol., 44.5% by vol., 45.0% by vol.,45.5% by vol., 46.0% by vol., 46.5% by vol., 47.0% by vol., 47.5% byvol., 48.0% by vol., 48.5% by vol., 49.0% by vol., 49.5% by vol., or50.0% by vol., wherein corresponding intermediate values are to beregarded as also disclosed. Preferably, the ethanol content is adjustedto a value between about 1.5% by vol. and about 10% by vol. of ethanol.Alternatively, the fluid can also be free of ethanol. Similarly, it canbasically be provided that the ethanol content of the fluid is notadjusted, but that the fluid is used in the respectively present form orwith a respectively given ethanol content including a content of 0%.

For unloading, the adsorption system 10 is subsequently switched to adesorption mode. Hereto, a desorption agent, for example water, ethanolor an ethanol/water mixture, is introduced into the conduit system 13via an inlet 16′ and serially conducted through the working chambers 12in opposite delivery direction according to arrow B with the aid of thereversible pumping devices 14. Upon conducting the desorption agent, theflavoring substances bound to the sorption agent again desorb such thata flavoring substance concentrate is obtained and removed from theconduit system 13 at the outlet 18′.

By the fluidic connection of the individual working chambers 12 and theupstream, intermediate and downstream reversible pumping devices 14, itis achieved that considerably higher flow speeds are possible in loadingand unloading than it would be possible using a single working chamber12 with the same volume. In addition, a low amount of desorption agentcorresponding to the relatively small diameter or cross-sectional areaof the working chambers 12 can be employed in the desorption, whereby ahigher concentration of the flavoring substances with lower desorptionagent demand is achieved. In addition, it is advantageous to use aparticularly long sorbent bed to adsorb both polar and non-polarflavoring substances as quantitatively as possible to obtaincorrespondingly authentic flavoring substance concentrates and permeatesas free of flavor as possible.

Within the scope of the present invention, it is basically preferred ifat least the ratios of the mass portions of the up to five most flavorimprinting flavoring substances different from the desorption agent inthe flavoring substance concentrate differ by at most ±50% from thecorresponding ratios of their mass portions in the fluid and/or thateach flavoring substance different from the desorption agent is presentaccumulated respectively by a mass-related factor of at most 1.49related to the fluid in individual comparison to each other flavoringsubstance different from the desorption agent in the flavoring substanceconcentrate. This allows the provision of a particularly “authentic”flavoring substance concentrate, that is a flavoring substanceconcentrate, in which all or at least the five flavoring substancesimprinting the total flavor present in the original fluid are at leastsubstantially uniformly accumulated in the flavoring substanceconcentrate—independently of their physical characteristics such as forexample polarity or boiling point—such that the sensory characteristicsof the flavoring substance concentrate correspond to those of the fluid,in particular if the flavoring substance concentrate is rediluted suchthat the concentration(s) of the flavoring substance or substances atleast substantially again correspond(s) to their original concentrationsin the fluid. At least the 2, 3, 4 or 5 flavoring substances, whichsignificantly contribute to the total flavor of the fluid of all of theflavoring substances present in the fluid or in the flavoring substanceconcentrate, are accumulated in the flavoring substance concentrate asuniformly as possible such that their mass-related concentrations in thefluid and in the flavoring substance concentrate differ according toamount by maximally 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% or 50% in pair-wisecomparison. Which of the flavoring substances present in the fluidbelong to the up to five most flavor imprinting ones, can be determinedwith the aid of approaches common to the expert within the scope ofexperiments customary according to the state of the art. Reference isonly exemplarily made to the inherently known determination of flavorvalues or to omission experiments with recombinations. Basically, it canalso be provided that one or more flavoring substances of a first groupare accumulated independently of each other respectively by the factorof 1.49 or less compared to one or more tasting and/or aromaticsubstances of a second group related to the originally provided fluid inthe flavoring substance concentrate. In particular, factors of 1.49,1.48, 1.47, 1.46, 1.45, 1.44, 1.43, 1.42, 1.41, 1.40, 1.39, 1.38, 1.37,1.36, 1.35, 1.34, 1.33, 1.32, 1.31, 1.30, 1.29, 1.28, 1.27, 1.26, 1.25,1.24, 1.23, 1.22, 1.21, 1.20, 1.19, 1.18, 1.17, 1.16, 1.15, 1.14, 1.13,1.12, 1.11, 1.10, 1.09, 1.08, 1.07, 1.06, 1.05, 1.04, 1.03, 1.02, 1.01,1.00, 0.99, 0.98, 0.97, 0.96, 0.95, 0.94, 0.93, 0.92, 0.91, 0.90, 0.89,0.88, 0.87, 0.86, 0.85, 0.84, 0.83, 0.82, 0.81, 0.80, 0.79, 0.78, 0.77,0.76, 0.75, 0.74, 0.73, 0.72, 0.71, 0.70, 0.69, 0.68, 0.67, 0.66, 0.65,0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53,0.52, 0.51 or 0.50 are to be understood by a factor of 1.49 or less. Theflavoring substances of the first group can for example be selected fromthe group of ethyl butyrate, ethylmethyl butyrate-2, methyl capronate,linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol,2E-hexenal, hexanal, beta-damascenone, octanal, nootkatone,p-menthenthiol-1,8, benzaldehyde, gamma-decalactone, linalool oxide,furfurylthiol-2,4-vinylguaiacol, isomeric isopropylmethoxypyrazines,isomeric ethyldimethylpyrazines, indole, methyljasmonate, jasminlactone,dipropyldisulfide, dipropyltrisulfide, methylpropyldisulfide, L-menthol,menthone, L-carvone, isoamyl acetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyltrithiolan, citral, caryophyllene,1-octene-3-ol, 1-octene-3-on, hydroxybenzyl acetone, cis-3-hexenol,3Z-hexenol, methylbutyrate, geraniol, ethyl-2E, 4Z-decadienoate,8-mercapto-p-menth-1-en-3-on, 2E, 4Z, 7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-octanolide, 5-octanolide, 2-phenylethanol,wine lactone and menthofurolactones. The flavoring substances of thesecond group can for example be selected from C₁-C₅ alcohols, preferablymethanol, ethanol, propanol, isopropanol, butanol, 2-methylbutane-1-ol,3-methylbutane-1-ol, diacetyl, acetaldehyde, furfural, furfuryl alcohol,phenol, acetoin, dimethylsulfide, methyl mercaptan, lactic acid andacetic acid. In other words, it can in particular be provided that no ora relative accumulation as low as possible (e.g. ≤±50%) of ratherhydrophobic flavoring substances (first group) with respect to ratherhydrophilic flavoring substances (second group) related to the fluid iseffected in the flavoring substance concentrate such that an authenticflavoring substance concentrate with an accumulation as uniform aspossible of all of the flavoring substances originally present in thefluid is produced independently of their polarity. Correspondingly, apermeate depleted in flavoring substances improved compared to the priorart can basically also be generated since the flavoring substancescontained in the fluid are correspondingly more uniformly depleted inthe permeate such that the permeate has an attenuated, but furtherauthentic taste and flavor profile or is largely or completely odorlessat least for the human.

Alternatively or additionally, it is provided that the ratios of themass portions of at least two and preferably of at least three differentflavoring substances in the flavoring substance concentrate differ by atmost ±50% from the corresponding ratios of their mass portions in thefluid, wherein at least one of the flavoring substances is hydrophobic(selected from the first group) and at least one further flavoringsubstance is hydrophilic (selected from the second group). Hereby too,the provision of a particularly “authentic” flavoring substanceconcentrate is allowed, in which polar and non-polar flavoringsubstances are present accumulated as uniformly as possible.

The concentration or accumulation factor of at least one flavoringsubstance in the flavoring substance concentrate with respect to theoriginal fluid can basically be at least 1.01, in particular at least10, preferably at least 100, preferably at least 1000 and in particularat least 15000. For example, the concentration factor of at least oneflavoring substance can be 1.01, 1.02, 1.03, 1.04, 1.05, 1.06, 1.07,1.08, 1.09, 1.10, 1.11, 1.12, 1.13, 1.14, 1.15, 1.16, 1.17, 1.18, 1.19,1.20, 1.21, 1.22, 1.23, 1.24, 1.25, 1.26, 1.27, 1.28, 1.29, 1.30, 1.31,1.32, 1.33, 1.34, 1.35, 1.36, 1.37, 1.38, 1.39, 1.40, 1.41, 1.42, 1.43,1.44, 1.45, 1.46, 1.47, 1.48, 1.49, 1.50, 1.51, 1.52, 1.53, 1.54, 1.55,1.56, 1.57, 1.58, 1.59, 1.60, 1.61, 1.62, 1.63, 1.64, 1.65, 1.66, 1.67,1.68, 1.69, 1.70, 1.71, 1.72, 1.73, 1.74, 1.75, 1.76, 1.77, 1.78, 1.79,1.80, 1.81, 1.82, 1.83, 1.84, 1.85, 1.86, 1.87, 1.88, 1.89, 1.90, 1.91,1.92, 1.93, 1.94, 1.95, 1.96, 1.97, 1.98, 1.99, 2, 5, 10, 50, 100, 500,1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500,7000, 7500, 8000, 8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000,12500, 13000, 13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000,17500, 18000, 18500, 19000, 19500, 20000, 20000, 25000, 30000, 35000,40000, 45000, 50000, 55000, 60000, 65000, 70000, 75000, 80000, 85000,90000, 95000, 100000 or more, wherein corresponding intermediate valuesare to be regarded as also disclosed. In other words, the flavoringsubstance concentrate has to be rediluted by a corresponding factor inorder that the flavoring substance is again present in its initialconcentration as in the fluid. Alternatively or additionally, within thescope of the present disclosure, it is provided for ethanol-containingfluids that the concentration or accumulation factor of at least oneflavoring substance in the flavoring substance concentrate is determinedrelated to an ethanol content of the fluid, this means that for at leastone flavoring substance except for ethanol, the ratio of theconcentrations c (in mol/l or in g/l)c_(flavoring substance):c_(ethanol) in the fluid and in the flavoringsubstance concentrate is formed and compared to each other, wherein theratio c_(flavoring substance):c_(etbanol) in the concentrate is greaterthan the ratio c_(flavoring substance):c_(ethanol) in the fluid and isat least 0.01, in particular at least 10, preferably at least 100,preferably at least 1000 and in particular at least 15000 for at leastone flavoring substance. Hereby, it can basically occur that the totalvolume of the first flavoring substance concentrate only insignificantlydecreases, substantially remains the same or even increases compared tothe fluid, but that the ratio of flavoring substance concentration toethanol concentration is nevertheless greater in the flavoring substanceconcentrate than in the fluid since ethanol is depleted related to theat least one other flavoring substance. In terms of this definition ofthe concentration factor, ethanol is not understood as a flavoringsubstance, although ethanol can basically also contribute to the overallflavor of the fluid. In other words, it is provided that theconcentration of at least one flavoring substance is higher in theflavoring substance concentrate than in the fluid and/or that at leastone flavoring substance is present accumulated in the flavoringsubstance concentrate relative to ethanol related to the fluid, thismeans that ethanol in the flavoring substance concentrate is depletedrelative to the concentration of the at least one flavoring substance.Therein, it can be provided that at least two flavoring substances, amultitude of flavoring substances, a plurality of flavoring substances,a predominant number of flavoring substances or all of the flavoringsubstances contained in the fluid have a respective concentration factorof at least 1.01.

The higher the concentration factor, the lower the required storage andtransport area and the simpler the further processing of the flavoringsubstance concentrate. Similarly, high concentration factors facilitatethe production of powdery and encapsulated flavors, respectively.Furthermore, the portion of solvent(s), in particular of ethanol,decreases with the concentration such that for example ethanol-freeflavoring substance concentrates can also be produced, which comply withthe halal regulations.

Basically, it can also be provided that the desorption agent is the samechemical compound as a flavoring substance contained in the fluid. Inthis case, the concerned flavoring substance is preferably not takeninto account in the determination of its accumulation degree in theflavoring substance concentrate since reasonable statements about itsaccumulation and depletion in the concentrate or permeate are a priorinot possible. For example, the original fluid can contain ethanol as theflavoring substance such that the chemical compound is preferably notincorporated in the assessment of the above mentioned mass portionratios in case of the use of ethanol as the desorption agent.Alternatively, the relative accumulation of one or more flavoringsubstances with respect to ethanol can be used for determining theconcentration factor between original fluid and flavoring substanceconcentrate in this case.

FIG. 2 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. The adsorptionsystem 10 is optimized to particularly fast loading speed withmaximization of the extract concentration in the flavoring substanceconcentrate at the same time. For this purpose, the adsorption system 10includes multiple controllable and/or adjustable valve devices 20, 20′as well as a conduit system 13 differently formed compared to thepreceding embodiment besides three working chambers 12 and four pumpingdevices 14. It is to be emphasized that a varying number of workingchambers 12, pumping devices 14 and valve devices 20 can of course alsobe provided in this case.

The adsorption system 10 is operated in the adsorption mode in FIG. 2,wherein the flow direction used for loading is symbolized by arrows. Forloading the sorption agents arranged in the working chambers 12, theflavoring substance-containing fluid as the mobile phase is againintroduced into the conduit system 13 through the inlet 16, butconducted parallel through all of the working chambers 12 with the aidof the pumping devices 14 at the same time. For this purpose, the valvedevices 20 are opened, while the valve devices denoted by 20′ areclosed. The control and/or regulation of the pumping devices 14 and/orthe valve devices 20, 20′ as well as the switching between adsorptionmode and desorption mode can basically be effected with the aid of acontrol device (not shown). Thereby, the flavoring substances containedin the fluid adsorb on the sorption agents at the same time, with whichthe three working chambers 12 are filled. The deflavored fluid orpermeate is then removed from the conduit system 13 at the outlet 18.

The desorption of the flavoring substances is explained based on FIG. 3,which shows a schematic diagram of the adsorption system 10 operated inthe desorption mode. In the desorption mode, the valve devices denotedby 20′ are now opened, while the valve devices denoted by 20 are closed.Now, a desorption agent is pumped into the conduit system 13 accordingto the arrows through the inlet 16′ and serially conducted through theworking chambers 12 in opposite delivery direction with the aid of thereversible pumping devices 14. Upon conducting the desorption agent, theflavoring substances bound on the sorption agent again desorb such thata flavoring substance concentrate is obtained and removed from theconduit system 13 at the outlet 18′. In other words, the loading of thesorption agents is parallel effected in contrast to the firstembodiment, while the unloading and desorbing, respectively, are againserially performed. This allows the particularly fast loading speed withmaximization of the extract concentration in the flavoring substanceconcentrate at the same time.

FIG. 4 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. The adsorptionsystem 10 includes a fist working chamber 12 a and a second workingchamber 12 b, which are fluidically connected to each other and arrangedindirectly or immediately one after the other. Therein, it can basicallybe provided that the working chambers 12 a, 12 b are arranged inseparated housings or in a common housing. In case of an arrangement ina common housing, it can further be provided that the working chambers12 a, 12 b are separated from each other by a separating tray permeableto liquids or the like to prevent mixing of the sorption agents arrangedin the working chambers 12 a, 12 b. In the present example, the workingchamber 12 b is filled with a so-called normal phase and/or a polarbound phase as the sorption agent. Normal phases are for examplemodified or unmodified silica gels or aluminum oxides, on whichadsorption procedures on polar OH groups are predominantly utilized forseparation. Polar bound phases normally are also based on silica gels,to which chains with certain functional groups are bound. Thereby, thesesorption agents are polar to different degrees. The separation iseffected by respectively different mechanisms and usually via acombination of multiple effects (molecule size exclusion, adsorption,distribution, ion exchange).

In contrast, the working chamber 12 a is filled with a so-calledreversed phase as the sorption agent. In reversed phases, the polarityconditions are “reversed” compared to the normal phases. Hereto,non-polar side chains are usually bound to a silica gel framework or toa polymer. Thereby, they behave hydrophobically. With increasing chainlength, the phases become more non-polar. The separating mechanism ispredominantly based on van der Waals forces. The more similar aflavoring substance is to the hydrocarbon chain of the phase, thegreater are its interactions with the sorption agent and the better isits adsorption to the reversed phase.

For loading, that is in the adsorption mode, a flavoringsubstance-containing, aqueous fluid is conducted through the workingchamber 12 b through the inlet 16 and the pumping device 14 opposite tothe gravity to remove possible air pockets. Therein, the normalphase/polar phase predominantly retains polar flavoring substances,while non-polar ones at least partially further get into the workingchamber 12 a. The deflavored fluid is then removed from the adsorptionsystem 10 through the outlet 18. The valve devices 20 are opened in theadsorption mode, while the valve devices 20′ are closed.

In the desorption mode, the valve devices 20 are closed, while the valvedevices 20′ are opened. The valve device 20″ can be opened or closed asrequired. A first desorption agent, for example ethanol, or a firstdesorption agent mixture can be introduced via the inlet 16′ andconducted through the working chambers 12 a, 12 b to a fractioncollector 22 with presently three collecting containers 22 a-c indirection of gravity. The collecting containers 22 a-c can be opened orclosed independently of each other via the valve devices 20 a-c tocollect corresponding fractions as required. It is understood that thenumber and the type of the collecting containers can be varied.

Alternatively or additionally to the first desorption agent, a seconddesorption agent, for example water, or a second desorption agentmixture can be conducted through the working chambers 12 a, 12 b via theconduit system 13 via a further inlet 16″. By correspondingly openingand closing the valve devices 20, 20′ and 20″, both the first and thesecond desorption agent can be conducted either through the workingchamber 12 b and subsequently through the working chamber 12 a oppositeto gravity or through the working chamber 12 a and subsequently throughthe working chamber 12 b with the gravity.

Similarly, it is generally possible to generate a continuous or gradualgradient of first and second desorption agent to achieve a certaindesorption behavior of the adsorbed flavoring substances. Furthermore,it is generally possible to conduct first one of the desorption agentsfrom the top to the bottom, that is with the gravity, or to overlay oneof the working chambers 12 a, 12 b and subsequently to conduct the otherdesorption agent through the working chambers 12 a, 12 b in the oppositedirection from the bottom to the top or against gravity. Hereby,particularly sharply resolved fractions can be obtained and collected.Furthermore, 3, 4, 5, 6 or more desorption agents can of course also beused as a mixture and/or gradient.

Thereby, the adsorption system 10 allows a particularly variable andadequate process management. In addition, the use of different sorptionagent types, that is of at least one normal phase/polar phase and atleast one reversed phase, in the working chambers 12 a, 12 b allows animproved separation of the flavoring substances by combined adsorptionand distribution chromatographic effects. Thus, a separation offlavoring substances due to compound-specific retaining capacities ondifferent sorption agents can be performed in an adsorption system 10.Therein, the separation of certain fractions can for example be effectedcorresponding to their penetration depth in the reversed phase (workingchamber 12 a). Similarly, a separation of certain fractions can beeffected corresponding to their retention time on the normal phase(working chamber 12 b).

FIG. 5 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. Therein, the basicconstruction of the adsorption system 10 corresponds to that of theadsorption system 10 shown in FIG. 4. In contrast to the precedingembodiment, the present adsorption system 10 includes four workingchambers 12 a-d in total for fractioned separation of differentflavoring substances. The four working chambers 12 a-d are filled withidentical sorption agents or sorption agent mixtures in this example andthereby form four zones, in which the flavoring substances from thefluid distribute by a combination of adsorption and distributionchromatographic effects.

Alternatively, the working chambers 12 a-d can be filled with differentsorption agents or sorption agent mixtures, wherein at least onesorption agent is selected from the group of the normal phases and/orpolar bound phases and at least one other sorption agent is selectedfrom the group of the reversed phases. Furthermore, the adsorptionsystem 10 includes a correspondingly greater number of valve devices 20,20′, 20″ controllable or adjustable independently of each other to beable to adequately switch between the adsorption and the desorptionmode. In particular, it is possible with the aid of the presentadsorption system 10 to individually load and unload each workingchamber 12 a-d with flavoring substances. Thereby, it becomes forexample possible to desorb only the flavoring substances adsorbed in theworking chamber 12 c or only the flavoring substances adsorbed in theworking chambers 12 a, 12 b and 12 d, whereby a particularly flexibleprocess management with dead space reduction at the same time isallowed.

FIG. 6 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. Therein, the basicconstruction of the present adsorption system 10 resembles that of theadsorption system 10 described in context with FIG. 5. For dead spaceminimization, the presently shown adsorption system 10 includes besidesa conduit system 13, which is provided for passing the flavoringsubstance-containing fluid, a second conduit system 13′, which isprovided for passing the desorption agent or agents and has a lowervolume or a lower cross-section than the conduit system 13. In otherwords, two pipeline systems 13, 13′ are used, which accordingly form afirst and a second fluid path, wherein a conduit system 13 withcomparatively larger average diameter or relatively larger averagecross-sectional area is used for loading and a conduit system 13′ withcomparatively smaller average diameter is used for unloading. Hereby,particularly highly concentrated flavoring substance concentrates areobtained. A further difference to the previous embodiment is in theadditional pumping devices 14 a-c, which are to be basically regarded asoptional and can also be provided in different number and arrangement.The pumping devices 14 a-c are each disposed between the workingchambers 12 a-c and improve the throughput of fluid and the loadingspeed, respectively, of the sorption agents arranged in the workingchambers 12 a-c with flavoring substances. Furthermore, the conduitsystem 13′ provided for the desorption agents includes additional valvedevices 20′″, which are generally closed in the adsorption mode and canbe switched independently of each other in the desorption mode toextract individual or combined fractions from the working chambers 12a-d. Therein, the valve devices 20′″ can be check valves or ball valvesin simplest configuration since these shut-off devices automaticallyswitch via pressure differences, but do not have to be activelycontrolled and are thereby very inexpensive and operationally reliable.

FIG. 7 shows a schematic longitudinal section through a working chamber12 with two channels 24 a, 24 b fluidically connected to each other,which are arranged interleaved with each other in a common housing 26.Therein, the housing 26 is formed by a wall of the outer channel 24 a,which surrounds the inner channel 24 b. The inner channel 24 b leads toan inlet 16, through which a fluid or a desorption agent can enter theworking chamber 12 and is or can be conducted up to the orifice of theouter channel 24 a. Here, the respective fluid is diverted and flowsthrough the channel 24 a to the outlet 18, where it again exits theworking chamber 12. Thereby, the working chamber 12 gradually widens atthe transition from the inner channel 24 b to the outer channel 24viewed in flow direction such that flavoring substances, whichinferiorly bind to the sorption agent (mixture) arranged in the innerchannel 24 b and break through, can still be reliably collected with theaid of the larger capacity of the outer channel 24 a. Otherwise stated,the traversed or traversable area of the sorption agent and thereby thecapacity thereof gradually increases from the inlet 16 towards theoutlet 18. This allows obtaining particularly authentic flavoringsubstance concentrates.

Basically, the working chamber 12 and its channels 24 a, 24 b,respectively, can be partially or completely filled with one or moresorption agents of the same type or nature independently of each other.It can also be provided that the channels 24 a, 24 b are filled withdifferent sorption agent types, for example with a normal phase and areversed phase. Furthermore, it can of course be provided that fluid ordesorption agent is introduced through the outlet 18 and dischargedthrough the inlet 16. The working chamber 12 provides a flow path aslong as possible and at the same time relatively “thin” in particularlysimple and easily scalable manner, in which a ratio of averagecross-sectional thickness to total length is at most 0.3 or less.Therein, the cross-sectional area or thickness of the outer channel 24 asubstantially corresponds to the cross-sectional area of the workingchamber 12 minus the cross-sectional area of the inner channel 24 b.

FIG. 8 shows a schematic sectional view of a working chamber 12 withfour channels 24 a-d fluidically connected to each other, which arearranged interleaved with each other in a common housing 26. In thisembodiment too, the cross-sectional area gradually expands at eachtransition from one to the next channel 24 a-d. Thereby, the workingchamber 12 provides a particularly long and at the same time “thin” flowpath, in which a ratio of average cross-sectional thickness to totallength is 0.03 or less. The number of the channels 24 a-d can be variedas required such that three, five or more channels 24 can also beprovided. The more channels 24 interleaved with each other are provided,the more the cross-sectional area extension along the flow path of theworking chamber 12 formally approximates to a funnel. Alternatively, itcan be provided that two or more channels 24 are not interleaved witheach other, but for example arranged next to each other.

FIG. 9 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. The flavoringsubstance-containing fluid, which can also be referred to as waterphase, is first continuously supplied through the inlet 16 in theadsorption mode, pumped into the conduit system 13 with the aid of thepumping device 14 and flows parallel through all of the working chambers12 a-c and the sorption agents arranged therein, respectively, oppositeto the direction of gravity. The pressure difference between the inletand the outlet of the working chambers 12 a-c is about 4 bar. Thedeflavored water phase is again removed from the conduit system 13through the outlet 18.

In the desorption mode, a desorption agent, for example ethanol, isslowly conducted into the first working chamber 12 a in intervals fromthe top through the inlet 16′ and the conduit system 13′ in that aslightly higher pressure than existing at the inlet 16 is generated bymeans of the pumping device 14′ and in that the valve device 20 a isopened, while the valve devices 20 b, 20 c are closed. Thereby,flavoring extract adsorbed on the sorption agent is pumped back into thewater phase and diluted as severely as the concentration of thedesorption agent in the fluid does at least substantially not result indesorption of already adsorbed flavoring substances in the downstreamworking chambers 12 b, 12 c due to the lower flow rates and volumes. Inother words, the flavoring substance-containing fluid (water phase) isflavored and accumulated with already adsorbed and again desorbedflavoring substances, respectively, conducted to the downstream workingchambers 12 b, 12 c and there again caught on the respective sorbentbeds. The number of the working chambers 12 a-c (extraction cells) andthe respective volumes thereof are preferably selected such that theloading time for an individual working chamber 12 is as low as possible.

The described operation is repeated in analogous manner for the nextworking chamber 12 b and subsequently for each further downstreamworking chamber 12 c etc. such that the flavoring substancesincreasingly collect themselves in the last working chamber (here: 12 c)with respect to the flow direction. The valve devices 20, 20′ can beopened or closed as required to assist the desorption process and toprevent flavoring substance-containing fluid from flowing out of theoutlet 18 in unused manner. Thereby, in the last working chamber 12 cviewed in flow direction, a very large amount of flavor collects itselfin very short time. The loading time is comparatively short for eachindividual working chamber 12 a-c such that polar or non-polar flavoringsubstances are virtually not lost by chromatographic processes. Thismeans that the resulting flavoring substance concentrate is veryauthentic. At the same time, a high concentration factor is achieved andan ethanolic phase with high flavoring substance concentration isobtained, respectively. In that the loading times of each individualworking chamber 12 a-c are small, the flavoring substance concentrate isobtained multiple times a day in the rhythm of the adsorption device 10,for example every hour, and can be removed via the valve device 20″ andthe outlet 18′.

FIG. 10 shows a schematic diagram of the adsorption system 10 accordingto the invention according to a further embodiment. Therein, theconstruction of the adsorption system 10 basically corresponds to thatshown in FIG. 1, however, in contrast to the first embodiment, theadsorption system 10 includes working chambers 12 a-c with differentgeometries, in particular with different average cross-sectionalthicknesses. The working chambers 12 a-c are again at leastsubstantially circularly cylindrically formed, but have increasingaverage cross-sectional thicknesses with respect to the flow directiondenoted by the arrow A. In other words, the working chambers 12 a-c havethe same height, but different diameters or cross-sectional areas,whereby a kind of funnel process results. The first working chamber 12 aflown by the flavoring substance-containing fluid in loading is narrowerthan the second working chamber 12 b and all of the downstream workingchambers 12 b, 12 c, respectively. Thereby, it is achieved that thoseflavoring substances, which can be very efficiently bound to acomparatively small sorbent amount, are no longer or less exclusively ina narrow pipe or in a working chamber 12 a with low volume and with aratio of average cross-sectional thickness to length of the workingchamber 12 a as small as possible of at most 0.3. In the subsequentdesorption, a particularly high final concentration of these flavoringsubstances then results therefrom.

Those flavoring substances, which require a large amount of sorptionagent, to be able to be at least approximately quantitatively bound, aremainly bound in the downstream working chambers 12 b or 12 c, since theyhave a larger binding capacity due to their larger diameters. Indesorbing opposite to the loading direction (arrow B), the flavoringsubstances with inferior binding characteristics are then first againreleased from the largest working chamber 12 c in the ratio correct inamount and get into the comparatively narrow first working chamber 12 avia the second working chamber 12 b, where they dissolve the other wellbinding flavoring substances.

Thereby, it is mainly achieved that the low binding flavoring substancesappear in the correct quantity ratio in the resulting flavoringsubstance concentrate, whereby it is particularly authentic. If theentire amount of desorption agent of the largest working chamber 12 cshould not be used for desorption of the smallest working chamber 12 a,the entire available amount of poorly binding flavoring substances isnot recovered, but the recovered flavoring substances are furtherquantitatively in the comparable ratio as in the original fluid (waterphase).

FIG. 11 shows a schematic sectional view of four working chambers 12 a-dwith different geometries. One recognizes that all of the workingchambers 12 a-d have a diameter varying in longitudinal extensiondirection L or a varying cross-sectional area. Thereby, in each workingchamber 12 a-d, the traversed or traversable cross-sectional area andthereby the capacity of the sorption agent respectively arranged in theworking chamber gradually and/or continuously increases from the inlet16 towards the outlet 18. This allows the extraction of particularlyauthentic flavoring substance concentrates since the capacity of thesorption agent increases in flow direction such that more difficultlybinding flavoring substances can still be reliably adsorbed. A loadingwith flavoring substances is accordingly preferably effected in the flowdirection denoted by the arrow A, that is from the bottom to the top andfrom areas with low diameter towards areas with larger diameter,respectively. Hereby, it is ensured that a lower binding capacity isprepared for flavoring substances, which bind well, than for flavoringsubstances, which inferiorly bind to the respective sorption agent. Theunloading is preferably effected in opposite flow direction (arrow B),that is from areas with larger diameters towards areas with smallerdiameters. Thereby, an inversely particularly reliable desorption of allof the bound flavoring substances is achieved since the flavoringsubstances bound in the area of the outlet 18, that is the only weaklyadsorbed compounds, dissolve well from the desorption agent, while theflavoring substances bound in the area of the inlet 16, that is thecompounds binding strongly to the respective sorption agent, aredesorbed on desorption agent with a correspondingly large volume flow.Basically, the working chambers 12 a-d can be used individually or inany combination for the adsorption system 10 according to the invention.

FIG. 12 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention. The construction of theadsorption system 10 largely corresponds to that of the embodiment shownin FIG. 9. In contrast to the embodiment shown in FIG. 9, the presentembodiment comprises three cylindrical working chambers 12 a-c, whichhave the same height, but different cross-sectional areas or diametersand are respectively filled with the same sorption agent or sorptionagent mixture.

Therein, the working chamber 12 a has the largest volume, while theworking chamber 12 b has a lower volume and the working chamber 12 c hasthe smallest volume of the three working chambers 12 a-c. Thereby, thefirst working chamber 12 a viewed in loading direction and the sorptionagent arranged therein, respectively, have the largest binding capacityfor flavoring substances and allow the largest volume flow, while thebinding capacity and the maximally admissible volume flow of the workingchambers 12 b, 12 c arranged downstream gradually decrease. For example,the volume of the working chamber 12 b can be 1/10 of the volume of theworking chamber 12 a, while the volume of the working chamber 12 c is1/10 of the volume of the working chamber 12 b. In this case too, it canof course be provided that only two or four or more working chambers 12are provided instead of three working chambers 12 a-c. Thereby, aparticularly low ratio of average cross-sectional thickness to totallength of the working chambers 12 a-c is overall provided, for example aratio of at most 0.03 or less.

As a further difference to the embodiment shown in FIG. 9, the presentadsorption system 10 comprises an additional conduit system 13″, whichleads to the conduit system 13 between the working chambers 12 a-12 band 12 b-12 c and constitutes a third fluid path. The further conduitsystem 13″ includes an inlet 16″, a pumping device 14 as well as twovalve devices 20′″ and serves for the supply of water into the conduitsystem 13 described in the following.

In the presently shown adsorption system 10 too, a fluid, which is aflavoring substance-containing water phase with an ethanol contentbetween 0% by vol. and 50% by vol., for example of 0% by vol., 0.5% byvol., 1% by vol., 6% by vol., 18% by vol., 30% by vol., 37% by vol., 42%by vol. or 49% by vol., is first continuously introduced into theconduit system 13 through the inlet 16 and parallel and uniformlyconducted through all of the working chambers 12 a-c (extraction cells).Therein, the pressure difference between the lower inlet and the upperoutlet of the working chambers 12 a-c is about 4 bar.

For desorbing, ethanol as the desorption agent is slowly conducted inintervals through the inlet 16′ from the top through the conduit system13′, which constitutes a second fluid path, into the working chambers 12a-c in that a higher pressure than on the water side (conduit system 13)is applied. With the aid of the valve devices 20 a-c, an individualsubjection of the individual working chambers 12 a-c is possible.Thereby, the flavoring substances adsorbed on the sorption agent aredesorbed, pumped back into the water phase as a flavoring extract anddiluted with water with the aid of the conduit system 13′. Thereby, theethanol content of the respective desorbate is decreased, whereby anundesired or premature desorption of the flavoring substances adsorbedin the downstream working chamber 12 b or 12 c is prevented. Therein,the water amount supplied through the conduit system 13′ is preferablyselected such that the ethanol content of the respective desorbate ismaximally 12-13% by vol., before it is conducted into the workingchamber 12 b or 12 c. For example, the highly ethanol-containingdesorbate of the working chamber 12 a (ethanol content >90% by vol.), inwhich the flavoring substances are for example accumulated at 1:100 withrespect to the fluid, is again diluted 1:10 with water, to adjust anethanol content of at most 12-13% by vol.. Thereby, the flavoringsubstances, which are introduced into the working chamber 12 b, areaccumulated approximately by the factor of 10 with respect to theoriginal fluid.

Analogously, the highly ethanol-containing desorbate of the workingchamber 12 b, in which the flavoring substances are again accumulated bya factor of about 1:100 with respect to the working chamber 12 a, isagain diluted 1:10 with water such that the flavoring substances, whichare introduced into the working chamber 12 c, are formally accumulatedby the factor of 100 with respect to the original fluid. At the sametime, the volume of the desorbate introduced into the working chamber 12c is only about 1/10 of the volume of the desorbate introduced into theworking chamber 12 b and 1/100 of the fluid introduced into the workingchamber 12 a, respectively. In the last working chamber 12 c viewed inloading direction, a very large flavor amount is thus bound in veryshort time and can finally be removed from the adsorption system 10 viathe outlet 18′ as an ethanolic flavoring substance concentrate byopening the valve device 20″. Herein, dilution with water is noteffected, whereby an accumulation of the flavoring substances of 1:100with respect to the working chamber 12 b and of 1:1,000 with respect tothe working chamber 12 a and of 1:10,000 with respect to the originalfluid, respectively, is achieved.

Since the loading time for each individual working chamber 12 a-c iscomparatively short, both non-polar and polar flavoring substances areuniformly accumulated and at least predominantly do not break through.This means that the resulting flavoring substance concentrate is veryauthentic. At the same time, a higher concentration factor of 1:10,000or more is thereby achieved. In that the loading times of eachindividual working chamber 12 a-c are small, flavoring extract can beobtained multiple times a day in the rhythm of the plant, for exampleevery hour, or faster.

The deflavored fluid or the deflavored water phase can basically bedischarged from the adsorption system 10 via the outlet 18 and discardedor be circulated through the adsorption system 10 via the inlet 16″,wherein considerable water savings as well as a particularly high yieldand recovery of flavoring substances are achieved in the latter case.

Instead of the conduit system 13′ or in addition to the conduit system13′, it can be provided that the adsorption system 10 includes one ormore intermediate containers (not shown), in which the respectiveethanolic desorbate can be collected, intermediately stored andoptionally diluted.

The following table 1 shows the results, which can be realized inprocessing a flavoring substance-containing fluid with the aid of one ofthe above shown adsorption systems 10. A water phase with 6% by vol. ofethanol and the flavoring substances 3-methylbutane-1-ol, phenol,hexanal, cis-3-hexenol, linalool and 2-phenylethanol was used as thefluid. In table 1, the accumulation factors of each flavoring substancein the flavoring substance concentrate related to its respective initialconcentration in the original fluid are indicated on the one hand,wherein the accumulation factors are relatively uniformly situatedaround the value of 200. This emphasizes the authenticity of theresulting flavoring substance concentrate. Furthermore, the relativeaccumulation factors of 3-methylbutane-1-ol to hexanal, cis-3-hexenol,linalool and 2-phenylethanol and of phenol to hexanal, cis-3-hexenol,linalool and 2-phenylethanol, respectively, are indicated. Here too, onerecognizes that the relative accumulation factors are in the range of1.0, such that all of the flavoring substances preferably have been veryuniformly and thereby discrimination-free accumulated despite of theirseverely different polarities.

TABLE 1 Accumulation factors 2- 6% ethanol Accumulation cis-3- phenyl-in water phase factor hexanal hexenol linalool ethanol Accumulation 206217 195 241 factor 3-methylbutane- 194 1.06 1.12 1.00 1.24 1-ol phenol244 0.84 0.89 0.80 0.99

In a further embodiment, a two-stage accumulation of an aqueous fluid isperformed, which can for example again contain 3-methylbutane-1-ol,phenol, hexanal, cis-3-hexenol, linalool and 2-phenylethanol asflavoring substances. In a first stage, an adsorption with acomparatively high sorbent capacity is performed. For this purpose, oneof the above described adsorption systems 10 can for example be used.Therein, relative accumulation factors above 1.49 for the respectivequotient of cis-3-hexenol, 2-phenylethanol, linalool, hexanal over3-methylbutane-1-ol and phenol are not achieved. The accumulationfactors in the subsequent desorption with ethanol as the desorptionagent are selected comparatively low and are for example 1:10, 1:100 or1:500.

In a second stage, the flavoring substance concentrate obtained from thefirst stage, which has an ethanol content of above 90% by vol., isdiluted with water to about 6-20% by vol. of ethanol content.Subsequently, an adsorption is performed with the aid of a comparativelylong and thin working chamber 12 filled with sorption agent, which canoptionally be composed of multiple partial chambers 32 (cf. FIG. 17).Therein, accumulation factors of above 1:100 or 1:1000 or higher areobtained related to the educt of the second stage and the flavoringsubstance concentrate of the first stage, respectively.

The technological advantage of this two-stage solution is in that onecan use two different adsorption systems 10 or two different conduitsystems 13, which can be or are optimized to very different flow rates.In other words, the adsorption system 10 and the conduit system 13,respectively, for the first stage can be optimized for high flow ratesof the low concentrated, aqueous fluid, while the second adsorptionsystem 10 and the second conduit system 13, respectively, can beoptimized for low flow rates of the already highly concentratedflavoring substance concentrate as well as for high ethanol contents,which for example entails higher requirements to fire and explosionprotection. Accordingly, the second adsorption system 10 can basicallyalso be referred to as or formed as a high concentration device.

The second adsorption system 10 and the second conduit system 13,respectively, can additionally comprise a working chamber 12 with aparticularly low ratio of average cross-sectional thickness to totallength due to the considerably lower flow rates, for example a ratio ofat most 0.03 or less. This allows the presentation of particularly highconcentration factors.

FIG. 13 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention. Therein, in contrast tothe preceding embodiments, the adsorption system 10 includes acollecting container 28, the function of which will be explained in moredetail below. One recognizes that the adsorption system 10 comprisesthree working chambers 12 a-c, which are filled with the same sorptionagent type and have a low cross-sectional area or a low diametercompared to their length in the present case. Therein, a so-calledreversed phase material is used as the sorption agent, which can bemonovarietal or a mixture of two or more reversed phase materials. It isunderstood that a varying number of working chambers 12 a-c can also beprovided in the present case, which additionally can be identically ordifferently formed and be filled with identical or different sorptionagents, respectively. A flavoring substance-containing water phase isagain used as the fluid and introduced into the conduit system 13 of theadsorption system 10 through the inlet 16.

In an adsorption or collection mode, the valve devices 20, 20′ are firstopened and the valve devices 20″ are closed. The fluid is then conductedparallel through the working chambers 12 a-c opposite to the directionof gravity until the sorption agents are overloaded. Thereby, onlynon-polar flavoring substances are predominantly bound on the sorptionagents arranged in the working chambers 12 a-c, while polar flavoringsubstances already partially or completely “break through” and aredischarged from the working chambers 12 a-c. The polar flavoringsubstances are conducted to a further working chamber or a furtherextraction cell 12 d with the partially deflavored fluid, which has agreater ratio of diameter or cross-sectional area to length compared tothe upstream working chambers 12 a-c. By the comparatively largertraversed cross-sectional area, the sorption agent arranged in theworking chamber 12 d has a higher capacity such that the broken-throughpolar flavoring substances are at least substantially completely bound.The deflavored fluid is then discharged from the adsorption system 10through the outlet 18.

For recovering the bound flavoring substances, the adsorption system 10is switched to a desorption mode. Hereto, the valve devices 20, 20′ areclosed and the valve devices 20″ are opened. Subsequently, a desorptionagent, for example ethanol, is conducted through the large workingchamber 12 d in direction of gravity and opposite to the loadingdirection, respectively, through the inlet 16′. The recovered flavoringsubstances are then conducted into the basically optional collectingcontainer 28 via the conduit system 13′, from where they can becompletely or partially removed, further processed and/or forwarded. Incase of forwarding, the already flavoring substance-containing ethanolicdesorption agent is further pumped to the working chambers 12 a-c bymeans of the pumping device 14 and flows through them also opposite tothe loading direction and in direction of gravity, respectively. Thenon-polar flavoring substances bound in the small working chambers 12a-c are desorbed by means of the desorption agent and discharged fromthe adsorption system 10 through the outlet 18′. Basically, it can alsobe provided that a separate conduit system (not shown) for thedesorption agent is associated with the working chambers 12 a-c suchthat the polar and the non-polar flavoring substances can be desorbedindependently of each other. Furthermore, it can be provided that theoutlet 18′ also leads to the collecting container 28 to form theflavoring substance concentrate in it and to combine the polar andnon-polar flavoring substances in a desired ratio, respectively. In thiscase, it is advantageous if the collecting container 28 has a separateoutlet (not shown) to remove the flavoring substance concentrate.

FIG. 14 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention. Therein, the basicconstruction and the basic functionality correspond to those of thepreceding embodiment. In contrast to the preceding embodiment, theadsorption system 10 additionally includes a further inlet 16″ with anassociated pumping device 14 as well as an additional outlet 18″ with anassociated valve device 20′″. Thereby, the adsorption system 10 allowsperforming a controllable and/or adjustable polarity change, in whichthe permeate flow of the first working chambers or extraction cells 12a-c in loading direction can be modified before entering the workingchamber 12 d. The polarity change method generally provides that first aflavor containing aqueous fluid with a comparatively high ethanolcontent of up to 45% by vol. or more as an educt is first introducedthrough the inlet 16 and conducted through the first working chamber orchambers 12 a-c in flow direction, in which first predominantlynon-polar flavoring substances are adsorbed. Between the outlet or theoutlets of the working chambers 12 a-c and the inlet of the workingchamber 12 d, the polarity and/or the pH value and/or the ionic strengthand/or the solid content of the already partially deflavored fluid orpermeate are then changed. Hereto, water, acids and/or alkalinesolutions can for example be admixed to the flavoringsubstance-containing permeate flow through the inlet 16″. Suitablecompounds for pH value adjustment are inherently known to the expert andfor example include inorganic and organic acids like sulfuric acid,hydrochloric acid, phosphoric acid, ascorbic acid, citric acid, lacticacid, malic acid, acetic acid, propanoic acid, butyric acid,2-methylbutyric acid, 3-methylbutyric acid, hexanoic acid, heptanoicacid, octanoic acid, nonanoic acid, decanoic acid and the derivativesthereof as well as inorganic bases like sodium hydroxide, calciumhydroxide and potassium hydroxide, wherein this enumeration is not to beregarded as conclusive. In this manner, a specific discrimination ofacidic and alkaline flavoring substances, respectively, is possible.Non-conclusive examples for such flavoring substances are in particular:

-   -   amines (primary, secondary and tertiary amines, e.g.        monomethylamine, dimethylamine, trimethylamine, monoethylamine,        diethylamine, triethylamine etc.)    -   alkaloids (e.g. pyrrolidine-alkaloids as hygrine)    -   steroid alkaloids (e.g. solanine)    -   pyridine alkaloids (e.g. nicotine, anabasine)    -   piperidine alkaloids (e.g. piperine)    -   tropane alkaloids (e.g. hyoscyamine, scopolamine, cocaine)    -   quinoline alkaloids (e.g. quinine, quinidine)    -   isoquinoline alkaloids (e.g. morphine, codeine, papaverine,        berberine, tubocurarine)    -   indole alkaloids (e.g. ajmaline, ergotamine, yohimbine,        reserpine, strychnine)    -   purine alkaloids: e.g. caffeine, theophylline, theobromine    -   alkaloids with acyclic nitrogen (e.g. ephedrine, mescaline)    -   curare alkaloids (e.g. toxiferine, tubocurarine, alcuronium)    -   ergot alkaloids (e.g. ergotamine, ergometrine)    -   opiates (e.g. morphine, codeine, thebaine, papaverine,        noscapine, cryptopine)    -   vinca alkaloids (e.g. vincristine, vinblastine)    -   alkaloids derived from aspartic acid or lysine (e.g. nicotine,        lupinine)    -   alkaloids derived from glycine (e.g. caffeine, theophylline,        theobromine)    -   alkaloids derived from histidine (e.g. pilocarpine)    -   alkaloids derived from ornithine (e.g. hyoscyamine, scopolamine,        cocaine)    -   alkaloids derived from phenylalanine or tyrosine (e.g.        colchicine, morphine, codeine, papaverine, tubocurarine,        berberine)    -   alkaloids derived from tryptophan (e.g. ergotamine, ergometrine,        ajmaline, reserpine, strychnine)    -   carboxylic acid-containing compounds (e.g. formic acid, acetic        acid etc.)

Independently thereof, it is alternatively or additionally generallypossible to add a predetermined amount of at least one substance to thefluid or permeate, which at least partially dissolves in the fluid orpermeate. One or more substances can be selected, which is or are solidand/or liquid under standard conditions. Similarly, the at least onesubstance can be selected from a group, which includes inorganic andorganic salts, monomeric, oligomeric and polymeric sugars, proticsolvents, aprotic non-polar solvents and aprotic-polar solvents.Similarly, at least one substance can be selected, which dissolves inexergonic manner in the fluid or permeate at 25° C. and 1.013 bar understandard conditions. The at least one substance can be added to thefluid in an amount of at least 0.1 g/l, in particular of at least 1 g/land preferably of at least 10 g/l. Similarly, it is possible that the atleast one substance is added to the fluid in an amount such that a watercontent of the fluid related to the total volume of the fluid is at most94% by vol. Therein, the invention is based on the realization that bydissolving the substance or substances, a corresponding amount of fluidmolecules is bound to the substance or substances and thereby is nolonger available for interactions. With increasing concentration of thesubstance or the substances in the fluid, the flavoring substancemolecules dissolved in the fluid therefore increasingly adsorb on thesorption agent, whereby a particularly high recovery rate andconcentration of the flavoring substances still present in the fluid isallowed. Alternatively or additionally, it is generally possible not touse a pure solvent or solvent mixture as the desorption agent, but toadd at least one substance to the desorption agent, which is preferablysolid under standard conditions and at least partially dissolves in thedesorption agent. The desorption agent can basically be a solution,emulsion or suspension. Therein, the invention is based on therealization that the desorption behavior as well as the chromatographicseparating behavior of certain flavoring substances can be specificallyinfluenced by the dissolution of the substance or the substances. Withincreasing concentration of the substance or the substances in thedesorption agent, certain flavoring substance molecules increasinglydesorb from the sorption agent, whereby a particularly high recoveryrate and a simple separation of these flavoring substances from otherflavoring substances are allowed. In this case too, the at least onesubstance can be added in an amount of at least 0.1 g/l, in particularof at least 1 g/l and preferably of at least 10 g/l.

Similarly, it is possible to discharge at least a part of the permeatefrom the working chambers 12 a-c through the outlet 18″ by opening thevalve device 20′″. Thereby, only a part of the polar flavoringsubstances gets into the working chamber 12 d and is bound to thesorption material arranged therein. By this controllable and/oradjustable amount reduction, polar flavoring substances can berelatively depleted with respect to non-polar flavoring substances,wherein the ratio of the polar flavoring substances with respect to eachother remains at least substantially constant.

For desorption, after termination of the loading and sorption phase, theflavoring substances of all of the working chambers 12 a-d are desorbedwith ethanol as the desorption agent in unloading direction reverse tothe loading direction and a corresponding flavoring substanceconcentrate is obtained, which can be discharged through the outlet 18′.Therein, it can optionally be provided that at least a part of thedesorbed polar flavoring substances is discharged via the opened valvedevice 20′″ and the outlet 18″. Hereby too, a relative depletion of thepolar with respect to the non-polar flavoring substances is possiblewhile maintaining the relative ratio of the polar flavoring substancesto each other. Discharge through the outlet 18″ can be assisted byclosing the valve devices 20′. The described polarity change and theelements and additives associated therewith can basically always be usedif the flavoring substance-containing fluid is conducted through two ormore working chambers 12 in sequence and if a relative depletion ofpolar with respect to non-polar flavoring substances is desired while atleast largely maintaining the relative ratio of the polar flavoringsubstances to each other. FIG. 15 shows a schematic diagram of a furtherembodiment of the adsorption system 10 according to the invention.Therein, the basic construction of the adsorption system 10 largelycorresponds to that of the embodiment shown in FIG. 12. In addition tothe embodiment shown in FIG. 12, the adsorption system 10 includes anoutlet 18″ openable and closable via a valve device 20 d, which isfluidically arranged between the first and the second working chamber 12a, 12 b, as well as an outlet 18′″ openable and closable via a valvedevice 20 e, which is fluidically arranged between the second and thethird working chamber 12 b, 12 c. Thereby, the adsorption system 10allows not only a gradual concentration of the flavoring substances viathe working chambers 12 a-c, but also performing the above describedpolarity change via the inlet 16″ and the valve devices 20′″, as well asan amount reduction controllable and/or adjustable independently thereofvia the basically optional outlets 18″ and 18′″.

Basically, all of the embodiments of the adsorption system 10 accordingto the invention can be extended by the possibility of a controllableand/or adjustable polarity change and/or a controllable and/oradjustable amount reduction in the shown manner. Hereto, FIG. 16exemplarily shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention, the construction ofwhich largely corresponds to that of the adsorption system 10 shown inFIG. 1. In addition to the example shown in FIG. 1, the presentadsorption system 10 includes an inlet 16″ openable and closable via avalve device 20 with an associated pumping device 14 as well as an inlet16′″ openable and closable via a valve device 20 with an associatedpumping device 14, via which water, acids, bases and/or solutes can beintroduced into the conduit system 13 and in the already partiallydeflavored fluid flow, respectively, as required. The inlets 16″ and16′″ each end between two extraction cells 12. Furthermore, theadsorption system 10 includes an outlet 18″ openable and closable via avalve device 20′, as well as an outlet 18′″ openable and closable via avalve device 20′, via which a demand-related amount reduction can beeffected. The outlets 18″ and 18′″ also respectively end between twoworking chambers 12.

FIG. 17 shows a schematic sectional view of a divided working chamber 12according to the invention, which can for example be used in anadsorption system 10 according to the invention.

The working chamber 12 can also be referred to as an extraction cell.For realizing a comparatively thin adsorption path as long as possibleand thereby for representing a working chamber 12, in which a ratio ofaverage cross-sectional thickness to total length L is at most 0.3, acorrespondingly long pipe filled or fillable with sorption material canbe used. However, with increasing length L, the flow resistance or theinput pressure required for maintaining a reasonable fluid flow alsoincreases. Since sorption materials are usually porous, there is therisk that the sorption material or materials are permanently crushedupon application of pressures above about 1 to 2 bar and thereby losetheir adsorption effect and block the flow, which can result in furtherpressure increase. In addition, the sorption material at high pressurecan clog the outlet of the working chamber 12. In order to prevent thisphenomenon, extraction paths as long as possible with lowcross-sectional areas are allowed according to the invention in thatlong pipes with comparatively low diameter are segmented by theinstallation of fixed separating trays 30, which can for example beformed as sieve or sinter trays. Thereby, a series of independent flowresistances arises such that only a pressure drop at that level isrealized over each individual segment, which does not damage the sorbentor sorption agent. Accordingly, the working chamber 12 is presentlydivided into five partial chambers 32 of the same volume by fourseparating trays 30 exemplary in number and arrangement. It isunderstood that only 1, 2 or 3 as well as 5, 6, 7, 8, 9, 10 or moreseparating trays 30 can also be provided instead of four separatingtrays 30. The resulting partial chambers 32 of a working chamber 12 canbasically have identical or different heights, cross-sectional areasand/or volumes. Therein, it can be provided that the pipe is dividableinto corresponding pipe segments to facilitate filling and exchangingsorbent agents, respectively. The individual pipe segments can beconnectable to each other and settable to each other in any manner, forexample by threads, bayonet lock, flanges 34 (see FIG. 18), pipe clampsetc. Similarly, it can be provided that the pipe segments are connectedin firmly bonded manner, for example by welding.

For example, if a pressure drop between inlet 16 and outlet 18 of theworking chamber 12 filled with a sorption agent of 1 bar is to beadjusted, a certain flow rate would result with an exemplary bed lengthof 1 m. Typical values for the flow rate are about 1.5 l/min ofthroughput at 4 bar of pressure and a traversed area of about 20 cm². Incase of a traversed area of about 2000 cm², the typical throughput withotherwise identical boundary conditions is about 150 l/min. If one wouldnow wish to increase the bed length or the length L of the workingchamber 12 for example to 5 m, one would have to increase the pressureat the inlet 16 to 5 bar for maintaining the same flow speed or flowrate. Usually, this would result in a fast destruction or deactivationof the sorption agent, whereby correspondingly high operating cost wouldalso arise besides a considerable maintenance requirement. However, ifthe 5 m long working chamber 12, as shown, is divided into five partialchambers 32 or segments, which are bounded by respective separatingtrays 30, only a pressure drop of about 1 bar (i.e. ca. 1 bar/m) arisesat each individual one of these separating trays 30, whereby the workingchamber 12 and an adsorption system 10 equipped with it can bepermanently stably operated without destruction of the sorption agentarranged in the partial chambers 32. Generally, it is advisable to useworking chambers 12 with a length between 1 m and 5 m, wherein aseparating tray 30 is preferably provided after each meter to preventcrushing of the sorbent.

Similarly, it is not only possible to fill identical sorption agenttypes, but also different sorption agent types into the individualpartial chambers 32, wherein either a monovarietal sorption agent or asorption agent mixture can be provided in each partial chamber 32.Hereby, the adsorption characteristics of the entire working chamber 12can be optimally adapted to the respective separating task. For example,reversed phases can be provided in partial chambers 32 upstream withrespect to a loading direction, while normal phases and/or polar boundphases are arranged as sorption agent in downstream partial chambers 32.Inverse arrangements, that is first normal phase(s)/polar phase/(s) inloading direction and subsequently reversed phase(s) as well asalternating arrangements are of course also conceivable.

FIG. 18 shows a schematic top view of a DIN flange 34, via whichcorrespondingly formed pipe segments can be connected to each other toprovide a working chamber 12 with two or more partial chambers 32. Onerecognizes that the flange 34 has a central passage opening 36, intowhich a separating tray 30 can be inserted. Hereto, FIG. 19 shows aschematic top view of the flange 34, wherein a separating tray 30 formedas a sieve tray is inserted in the passage opening 38 and welded to theflange 34 to ensure a particularly permanent and loadable connection.

FIG. 20 shows a schematic top view of the separating tray 30, which isexemplarily formed as a sieve tray. The mesh size of the separating tray30 is adapted to the grain size of the sorption agent in a manner knownper se, such that it is reliably retained without preventing the fluidflow through the separating tray 30. Alternatively to a sieve tray, theseparating tray 30 can also include sintered material with a typicalpore size of about 40-150 μm.

FIG. 21 shows a schematic top view of the DIN flange 34, wherein theseparating tray 30 is inserted in a slightly extended passage opening 36or can also be inserted in a sealing ring and is thus retained in thecenter of the flange 34 across the passage opening 36 by this sealingring. In contrast to a firmly bonded connection, the separating tray 30can be easily replaced or exchanged and for example be adapted todifferent sorption agent size distributions in this arrangement.

FIG. 22 a schematic representation of a spiral working chamber 12 for anadsorption system 10 according to the invention. One recognizes that thetubular working chamber filled with sorption agent is formedcomparatively long and at the same time thin such that a ratio ofdiameter: length is <0.3. For example, the working chamber can be atleast 250 cm long and have an internal diameter of 5 cm, whereby a ratioof diameter : length of 0.02 results. By the spiral configuration, theworking chamber 12 is particularly compact and space saving and moreovercan correspondingly be simply tempered. Furthermore, one recognizes thatthe working chamber 12 is coupled to a single pumping device 14, bymeans of which liquids and/or gases can be pumped through the workingchamber 12.

FIG. 23 shows a schematic representation of multiple zigzag-shapedarranged or alternatingly ascending and descending working chambers 12with each one pumping device 14 per turn or per working chamber 12. Theworking chambers 12 are each predominantly linearly formed with angledend areas and constitute a type of pipe bundle. Thereby, six workingchambers 12 and six pumping devices 14 arise in the present embodiment,wherein a varying number of working chambers 12 and/or pumping devices14 can basically also be provided. Hereby, pressure and pumping lossesover the long working chambers 12 can be particularly simply compensatedfor. For example, the individual working chambers 12 can have lengthsbetween 2 m and 20 m independently of each other. In the present case,the working chambers are each 2 m long such that related to the totallength of all of the working chambers 12 of presently 12 m, a furtherpumping device 14 is respectively provided after 2 m, 4 m, 6 m, 8 m and10 m. In this manner, the working chambers 12 can be equally welltraversed in both directions, for example in one direction in theadsorption mode and in the opposite direction in the desorption mode.Moreover, it can be operated with relatively low pressure differences ofrespectively less than 5 bar, in particular less than 2 bar, wherebymore inexpensive pumps can be used on the one hand and the lifetime ofthe sorption agent is increased on the other hand.

FIG. 24 shows a schematic representation of multiple zigzag-shapedarranged working chambers 12, wherein the working chambers are notsubstantially linear in contrast to the preceding embodiment, but eachhave a turn. Accordingly, only three substantially U-shaped workingchambers 12 and three pumping devices 14 are present in the shownembodiment, wherein a varying number of working chambers 12 and/orpumping devices 14 can be provided in this case too.

FIG. 25 shows a schematic representation of a meandering working chamber12 without pumping devices 14. The working chamber 12 includes fiveturns in the embodiment, wherein a varying number of turns can beprovided in this case too. In contrast to the previous embodiments, theturns are not cornered, but rounded, whereby the capability of fillingof the working chamber 12 and the exchange of the sorption agent,respectively, are facilitated in some cases.

FIG. 26 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention, wherein FIG. 26 onlyshows a first accumulation stage of the adsorption system 10, while asecond, basically optional accumulation stage is shown in FIG. 27. Thefirst accumulation stage of the adsorption system 10 includes two groupsof sorbent-filled working chambers 12 a, 12 b, through which a flavoringsubstance-containing fluid, for example a distillate, pump sealing waterand/or a membrane permeate, is conducted from a dealcoholizing plant andtherein the flavoring substances contained in the fluid are sorbed inthe adsorption mode. The working chambers 12 a, 12 b can also becomposed of multiple partial chambers 32 or bundles of working chambers12 independently of each other.

In the first working chamber 12 a, which has a lower volume than thesecond working chamber 12 b, non-polar flavoring substances arepredominantly bound, while the polar flavoring substances arepredominantly bound in the second working chamber 12 b. The geometricconditions of the working chambers 12 a, 12 b determine the amounts offlavoring substances respectively bound there.

Each working chamber 12 a, 12 b can for example be at least 2.5 m long,wherein lengths of 6 m, 16 m, 20 m, 50 m, 70 m, 100 m or more orcorresponding intermediate lengths are also conceivable. Furthermore, itcan be provided that one or more working chambers 12 a, 12 b are dividedinto two or more partial chambers, wherein a total length is always atleast 2.5 m. The number of pumping devices 14 is selected correspondingto the demand and pressure drop, wherein at least one pumping device 14should be provided per 4 m of working chamber length as a generalrecommendation. Alternatively or additionally, a pumping device 14should usually be provided if a pressure drop of 4 bar or more occurs ata percolation rate of 70 ml/min/cm² or more.

The percolation rate of the first working chamber 12 a should be set toabout 50-100 ml/min/cm². The diameter or the average cross-sectionalthickness of the first working chamber 12 a is selected corresponding tothe desired flow. The diameter or the average cross-sectional thicknessof the second working chamber 12 b is about 4 to 10 times larger thanthat of the first working chamber 12 a. Generally, a ratio of averagecross-sectional thickness or diameter to length is at most 0.3 andpreferably between 0.04 for large flow rates and 0.0002 for low flowrates in each working chamber 12 a, 12 b.

One recognizes that the working chambers 12 a, 12 b are arranged inrespective tempering devices 40 a, 40 b presently formed as immersionbaths, by means of which the temperature of the working chambers 12 a,12 b and of the sorption agents located therein, respectively, can beadjusted. In the adsorption mode, a temperature (e.g. 40° C. or more)increased with respect to the room temperature (25° C.) is adjusted inthe working chamber 12 a by means of the tempering device 40 a, while alower temperature (e.g. 39° C. or less) than in the working chamber 12 ais adjusted in the working chamber 12 b by means of the tempering device40 b. Hereby, an at least substantially complete adsorption of all ofthe flavoring substances is achieved.

Inversely, a temperature in the range of the room temperature or cooler(up to 0° C. or less) is adjusted in the working chamber 12 a by meansof the tempering device 40 a in the desorption mode, while a temperature(e.g. 30° C. or more) above the room temperature is adjusted in theworking chamber 12 b than in the working chamber 12 a by means of thetempering device 40 b. Alternatively, a temperature increased withrespect to the room temperature can also be adjusted in the workingchamber 12 a in the desorption mode. Hereby, an at least substantiallycomplete desorption of all of the adsorbed flavoring substances isachieved.

One recognizes that the adsorption system 10 includes further temperingdevices 40 arranged upstream viewed in flow direction and between theworking chambers 12 a, 12 b in or on the conduit system 13, by means ofwhich the fluid and/or the desorption agent can be tempered as requiredin the adsorption and desorption mode. Furthermore, multiple valvedevices 20 are provided in the conduit system 13, by means of whichdifferent fluid paths can be switched as required in the adsorption anddesorption mode.

In the adsorption mode, a flavoring substance-containing, aqueous fluidwith an ethanol content between 0% by vol. and 50% by vol. is firstpumped through the inlet 16 to the first working chamber 12 a. Therein,the first working chamber 12 a is heated by means of the temperingdevice 40 a, for example to temperatures of 40° C. or more. The alreadypartially deflavored fluid is cooled downstream of the first workingchamber 12 a, for example to 25° C. or less, and gets into the secondworking chamber 12 b, which has a larger volume and thereby a largeramount of sorbent with higher binding capacity than the first workingchamber 12 a, such that inferiorly adsorbing flavoring substances, forexample 2-phenylethanol and 3-methylbutane-1-ol, are also reliablysorbed. After the second working chamber 12 b, the deflavored aqueouspermeate is removed through the outlet 18 and can be discarded or usedfor producing staple and luxury food items, the flavor of which is notto be altered.

Subsequently, the adsorption system 10 is operated in the desorptionmode, to recover the adsorbed flavoring substances as a flavoringsubstance concentrate. Hereto, a first desorption agent, which can forexample be ethanol, water or a combination or a gradient herefrom, isconducted into the second working chamber 12 b through the inlet 16′. Ahigh water portion above 50% by vol., in particular of more than 95% byvol., including 100% by vol., is preferred. The desorption agent can betempered by means of the tempering device 40 arranged downstream of theinlet 16′, wherein the temperature is selected depending on thecomposition of the desorption agent. Usually, a temperature above 30° C.is adjusted. Therein, it can be provided that the temperature isadjusted to values between 70° C. and 100° C. or up to 120° C. or moresuch that the desorption agent for example includes or is water vapor.Alternatively, the desorption agent can be pressurized such that liquidwater with a temperature of 120° C. can for example be used as thedesorption agent at a pressure of about 2 bar.

The desorption agent volume, which is pumped through the second workingchamber 12 b, approximately corresponds to the 5- to 20-fold internalvolume, which the second working chamber 12 b has on a length of about 2m to about 4 m.

Therein, it can be provided that the temperature varies during thedesorption, in particular is continuously or gradually increased. Thisallows the increase of the separating effect and a selective desorptionof easily desorbable flavoring substances, e.g. alcohols (C3-C6) orethyl acetate or of flavoring substances with a low log Pow (log Pow<2.0) at low temperatures and subsequently the elution of non-polarcompounds such as e.g. longer-chain esters and flavoring substances witha log Pow >2.0 at higher temperature.

Therein, in an embodiment, the valve devices 20 are switched by means ofa control device not illustrated for reasons of clarity such that thedesorption agent accumulated with desorbed flavoring substances ispartially or completely removed through the outlet 18′ as a firstflavoring substance concentrate and accordingly is not or not completelyconducted through the first working chamber 12 a. Therein, it can beprovided that the flavoring substance concentrate is cooled by means ofthe tempering device 40 arranged in the area of the outlet 18′ toprevent possible flavor losses.

For desorption of the flavoring substances sorbed in the first workingchamber 12 a, a further desorption agent is introduced through the inlet16″, pumped through the first working chamber 12 a and removed from theadsorption system through the outlet 18″ as a further flavoringsubstance concentrate. The further desorption agent can for example beethanol, water or a combination or a gradient herefrom, wherein a highethanol portion above 50% by vol., in particular between 65% by vol. and96% by vol. or more is preferred. The desorption agent volumeapproximately corresponds to the one- to three-fold internal volume,which the first working chamber 12 a has on a length of 2 m to 4 m.

The first and the further flavoring substance concentrate are collectedand can then be partially or completely combined, wherein the entireflavor of the original fluid is at least approximately completelyrecovered by a complete combination. Alternatively, the first and thefurther flavoring substance concentrate can be used or further processedindependently of each other to modify the flavor profile. The two-stagedesign of the adsorption system 10 thereby allows additionalpossibilities to the benefit of the specific accumulation or depletionof certain flavoring substances or flavoring substance groups.

The application of water for desorption of difficultly sorbableflavoring substances in the second working chamber 12 b saves ethanoland allows higher accumulation of flavoring substances. Inversely, byapplication of ethanol or desorption agents with high ethanol portion inthe first working chamber 12 a for desorption of easily sorbableflavoring substances, they are completely desorbed, which often onlypartially succeeds or requires large volumes with pure water. Thetwo-stage design additionally allows that particularly high accumulationfactors can be achieved. One working chamber 12 a alone often cannotreceive a large initial volume of flavoring substance-containing fluidin an economically reasonable time on the one hand and at the same timegenerate a low extract volume. For example, with an accumulation by afactor of 3000, ca. 3000 liters would have to be delivered through theadsorption system 10 on the one hand, but only ca. 1 liter of flavoringsubstance concentrate would have to be extracted.

The use of hot water or water vapor can also be referred to ashigh-temperature method. Thereby, all of the technological difficultiesare omitted, which are related to the handling of organic solvents, suchas e.g. flammability, explosion hazard, health hazard, environmentalimpacts, waste disposal and regulatory limits in the employment in thefood and beverage industry. Usually, an organic solvent is employed toagain release flavoring substances bound on the sorbent. All of theusual analytical applications of sorbents and also various industrialprocesses also function on this principle. However, by application ofwater for desorption with simultaneous application of heat, the bindingof flavoring substances on the sorption agent can be cancelled. Thereby,the requirement of using organic solvents, in particular ethanol, isomitted. The admixture of low portions of organic desorption agents, canbe contemplated in the individual case to control the desorption to theeffect that non-polar substances eluate earlier. Usually, polarsubstances with low log P_(ow) are faster desorbed than those withhigher log P_(ow). Examples for polar substances, which occur in manystaple and luxury food items, include 2-methylpropane-1-ol,2-methylbutane-1-ol, 3-methylbutane-1-ol, ethyl acetate and2-phenylethanol. In many cases, it is advantageous to load the sorbentat low temperatures (0-30° C.) and to unload it at correspondinglyconsiderably higher temperatures (80-100° C.). The use of water as thedesorption agent offers the additional advantage that the resultingflavoring substance concentrate is nearly or completely ethanol-freesuch that the flavoring substance concentrate can be particularly wellused for flavoring and reflavoring, respectively, alcohol-free wines,including wines with an alcohol content <0.045% by vol., since theobtained water phase flavor can be returned to the dealcoholized wine inany amount. In other words, all flavoring substances in the flavoringsubstance concentrate are preferably accumulated compared to theflavoring substance-containing fluid at least related to the ethanolcontent and preferably also with respect to the volume, that is in theirconcentration. In this sense, ethanol is not understood as a flavoringsubstance.

A further possibility is in the addition of solids, acids and/or basesin the adsorption and/or desorption mode. This allows control of the pHvalue and increase of the sorbent capacity by salt or other solidssoluble in the fluid and/or desorption agent. By an only temporaryemployment of these additives, the desired effect can be specificallyattenuated and thereby controlled. Thus, certain substances can bespecifically accumulated or depleted, e.g. organic acids can usually notor predominantly not sorbed upon application of a pH value above about8. Inversely, amino compounds cannot or predominantly not be sorbed byadjusting a pH value below about 5. The adjustment of the pH valuethereby allows a specific depletion of certain compounds of the fluid,for example of nicotine.

In an alternative operating mode of the adsorption system 10, the secondworking chamber 12 b is first subjected to hot water as the desorptionagent in the desorption mode. In the transition from the second workingchamber 12 b to the first working chamber 12 a, the hot water alreadyaccumulated with flavoring substances is introduced into the firstworking chamber 12 a in cooled manner. Thereby, accumulation of thoseflavoring substances is achieved in the first working chamber 12 a,which could migrate into the second working chamber 12 b of the plantsin the adsorption mode or during the sorption phase.

Subsequently, a desorption of all of the flavoring substances sorbed inthe first working chamber 12 a by means of ethanol or another suitabledesorption agent or desorption agent mixture or gradient is effected. Bythis method, one achieves a particularly high concentration of flavoringsubstances in a comparatively small volume, which can subsequently betransferred to an extract with correspondingly high flavoring substanceconcentration.

FIG. 27 shows a schematic diagram of a high concentration device 42according to the invention, which is basically optional and can also bereferred to as second accumulation stage of the adsorption system 10.The high concentration device 42 includes an inlet 16, through which aflavoring substance concentrate of the first accumulation stage isintroduced in an adsorption mode of the high concentration device 42. Incase of the above described two- or multi-stage design of the firstaccumulation stage, the flavoring substance concentrate can be obtainedby combining all of the arising flavoring substance (partial)concentrates of the first accumulation stage. Alternatively, only a partof the flavoring substance concentrate or the flavoring substance(partial) concentrates of the first accumulation stage or a certainmixture thereof can be used as the output of the second accumulationstage. Alternatively or additionally, it is possible to first adjust theethanol content of the first flavoring substance concentrate, forexample to a value between 2.5% by vol. and 17% by vol. Optionally, thiscan be effected by addition of ethanol and/or water, in particularbrewing water. Hereby, the adsorption of certain flavoring substances onthe sorption agent can be improved on demand.

The flavoring substance concentrate is then conducted through a workingchamber 12 c tempered to a temperature between 0° C. and 30° C. by meansof a tempering device 40 c, which is filled with a sorption agent andcan basically also be referred to as extraction pipe. The deflavoredpermeate is then discharged through the outlet 18 and can be discardedor further used as described above.

In a desorption mode, a desorption agent, for example ethanol, water orwater vapor or any mixture herefrom, is then conducted through theworking chamber 12 c tempered to a temperature above 60° C. through theinlet 16′ in opposite direction such that a second flavoring substanceconcentrate can be collected via the outlet 18′, in which all of theflavoring substances are preferably accumulated compared to the firstflavoring substance concentrate at least related to the ethanol contentand preferably also with respect to the volume, that is in theirconcentration. In the area of the outlet 18′, a basically optionaltempering device 40 is arranged, by means of which the second flavoringsubstance concentrate can be cooled to prevent undesired alterations ofthe flavor profile.

The valve devices 20, the tempering devices 40 and the subjection of thesorption agent in the working chamber 12 c to the respective fluids canalso be controlled or adjusted by the control device of the adsorptionsystem 10 not illustrated for reasons of clarity. In case of the highconcentration device 42, there is also the possibility of adding solids,acids and/or bases in the adsorption and/or desorption mode. Here too,this allows controlling the pH value and increasing the sorbent capacityby salt or other solids soluble in the first flavoring substanceconcentrate and/or desorption agent. By an only temporary employment ofthese additives, the desired effect can be specifically attenuated andthereby controlled. Thus, certain substances can be specificallyaccumulated or depleted, e.g. organic acids can usually not orpredominantly not sorbed with application of a pH value above about 8.Inversely, amino compounds cannot or predominantly not sorbed byadjusting a pH value below about 5.

The advantage of the high concentration device 42 is in that it canbasically be constructed identical or similar to the first accumulationstage of the adsorption system 10, but that the working chamber 12 c canbe smaller dimensioned and a varying sorption agent can optionally beused. Thereby, very highly concentrated (factor 200 or more related tothe fluid) flavoring substance concentrates can then be produced withrecovery of even polar flavoring substances.

Flavoring substances are differently strongly bound by sorption agents.In addition, the capacity of the sorption agent is characteristic anddifferent for flavoring substances. During the loading of the sorptionagent with a fluid containing flavoring substances, flavoring substancesdifferently deeply penetrate the sorbent bed and are differentlystrongly sorbed on it, respectively, corresponding to their amount andcharacteristic. For this reason, in particular flavoring substances,which are important for the character of staple and luxury food itemslike wine obtained by fermentation, deeply penetrate the sorbent bed. Inorder to ensure a complete recovery of flavoring substances and to avoidbreakthrough of substances during the loading phase, a correspondinglylong, but at the same time relatively thin or narrow sorbent bed isprovided according to the invention. The exact length of the sorbent bedcan be adapted to the respective requirements with respect to type andamount of important flavoring substances by experiments customaryaccording to the state of the art. In case of wine, in particular2-methylbutane-1-ol, 3-methylbutane-1-ol, 2-methylpropanol and ethylacetate are important flavoring substances, which have to be recoveredfor taste reasons to achieve an authentic flavor profile.

However, the simultaneous recovery of polar and non-polar flavoringsubstance was technically not possible heretofore since commercialextraction cells have a maximum length of few centimeters to about 1 m.However, this bed height is not sufficient at all to achieve the desiredeffect of an authentic image with high concentration factors. Incontrast thereto, it is possible with the aid of the adsorption system10 according to the invention to recover besides non-polar flavoringsubstances also up to 100% of even highly polar flavoring substancessuch as for example 2-methylbutane-1-ol, 3-methylbutane-1-ol,2-methylpropanol and ethyl acetate (Log P_(ow)=0.73).

In particular by application of the above described two- or multi-stagemethod with a large-volume first accumulation stage for accumulation bya factor of up to 300 or more and a high concentration device 42 in asmall second accumulation stage by a factor of up to 10 or more,firstly, high accumulation factors with at the same time recovery ofpolar flavoring substances can be achieved, and secondly, the startingmaterial for the second accumulation stage can for example be adjustedwith respect to the pH value such that undesired flavoring substances(acids, amines, sulfides etc.) are optionally conducted past thesorption material in deprotonated or protonated form and can be disposedof with the permeate. Thereby, such a pH adjustment does not have to beperformed on the raw material of the first process step and the permeateof the first accumulation stage can be supplied to a further use in itsauthentic composition, e.g. as an ethanolic basis for alcoholicbeverages.

A further merit of the two or multi-stage design is in that the processduration in case of a high concentration can be below the comparableduration of an adsorption system 10 with a single working chamber 12,since correspondingly thin pipes would have to be used and acorrespondingly long loading time with comparatively high pressuredifferences would result. In addition, in particular polar substanceswould migrate very long time through the sorbent bed (chromatographiceffect) in such a plant such that the bed length would be even higher.

The advantage of a recovery with hot water is in particular advantageousin the production of a flavoring substance concentrate (flavoringextract) for a wine with an alcohol content of 0.0% by vol. with respectto the recovery with ethanol since the ethanol amount does not have tobe strictly controlled in mixing. A long sorbent path through relativelythin pipes is in particular also advantageous upon application of aflavoring substance desorption with (hot) water or water vapor sincelong, thin working chambers 12 can be considerably faster tempered thanshort, thick working chambers 12.

Usually, those staple and luxury food items are comprehended asalcohol-free, the alcohol content of which is below 0.5% by vol. ofethanol. In these staple and luxury food items, ethanolic flavoringsubstance concentrates with a relatively low accumulation factor canalso be used for flavoring since comparatively large volumes offlavoring substance concentrate can be added starting from an alcoholcontent of for example 0.4% by vol. without the limit of 0.5% by vol.being exceeded. However, if the staple and luxury food item is to havean alcohol content of 0.1% by vol. or even 0.0% by vol., the actualalcohol content has to be considerably lower, for example below 0.045%by vol. of ethanol, which presents severely increased requirements tothe technology. Without the use according to the invention ofparticularly long and at the same time relatively thin sorbent beds,this demand with simultaneous recovery of a sensorially relevant amountof flavoring substances cannot be satisfied. Without the use of acorrespondingly long and comparatively thin sorbent bed, the requiredresidual content of ethanol can be easily achieved for example upon adesorption with (hot) water or water vapor, but not the recovery of theimportant polar flavoring substances, whereby an authentic flavorprofile would not be given. Inversely, the desired low alcohol contentof 0.1% by vol. or less in the end product cannot be satisfied a prioriwith conventional short, thick extraction cells and the use of ethanolas the desorption agent.

FIG. 28 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention, wherein valve devices20 are not illustrated for reasons of clarity. The adsorption system 10is one-stage constructed and includes only one temperable workingchamber 12, which is filled with a sorption agent. In the adsorptionmode, a flavoring substance-containing fluid with an ethanol content of0 to 40% by vol. is introduced into the conduit system 13 through theinlet 16 and conducted through the working chamber 12 tempered to 0°C-35° C. The deflavored permeate is discharged through the outlet 18. Inthe desorption mode, a desorption agent (e.g. water) tempered to 50°C-100° C. is introduced into the conduit system 13 through the inlet 16′and conducted through the working chamber 12 in opposite flow direction.The temperature can optionally be increased during the desorptionprocess. The resulting flavoring substance concentrate is pre-cooled inthe area of the outlet 18′ by the tempering device 40. Therein, it canbasically be provided that two or more fractions are collected and mixedin specific manner, that is by discarding at least a part of one or morefractions, to adjust the flavor profile of the flavoring substanceconcentrate.

Here too, there is the possibility of an addition of solids, acidsand/or bases in the adsorption and/or desorption mode. This allowscontrolling the pH value and increasing the sorbens capacity by salt orother solids soluble in the fluid and/or desorption agent. By an onlytemporary employment of these additives, the desired effect can bespecifically attenuated and thereby controlled. Thus, certain substancescan be specifically accumulated or depleted, e.g. organic acids usuallycannot or predominantly not be sorbed upon application of a pH valueabove 8. Inversely, nitrogen-containing organic compounds cannot orpredominantly not be sorbed by adjusting a pH value below about 5.

FIG. 29 shows a schematic diagram of a further embodiment of theadsorption system 10 according to the invention. The construction of theadsorption system 10 largely corresponds to that of the embodiment shownin FIG. 26. In contrast to the embodiment shown in FIG. 26, the firstworking chamber 12 a is not disposed in an immersion bath and notprovided with a tempering device 40, respectively. In contrast to theembodiment shown in FIG. 26, the flavoring substance concentrate exitingthe working chamber 12 a can be selectively removed via the outlet 18′or via the outlet 18″ in the desorption mode. This allows simplefractionation, wherein a pre-dominantly ethanolic eluate can for examplebe removed from the beginning of the working chamber 12 a through theoutlet 18″ and a predominantly aqueous eluate can be removed from theend of the working chamber 12 a through the outlet 18′ or vice versa. Itis understood that varying constructive variations are also conceivable.

FIG. 30 shows a simplified flow diagram of a method procedure forproducing a flavoring substance concentrate with a flavor typical forthe starting fluid using an adsorption system 10 according to theinvention. In a first step 50, a flavoring substance-containing, aqueousfluid is provided and conducted through a first working chamber 12filled with sorption agent in step 52. Optionally, one or more furtherworking chambers 12 downstream of the first working chamber 12 can betraversed by the fluid in step 54. In step 56, a partially or completelydeflavored permeate is obtained, which can be discarded or otherwiseused. In step 58, one or more desorption agents, desorption agentmixtures and/or desorption agent gradients are provided and used fordesorption of the flavoring substances, which are still present adsorbedon the sorption agent in the working chamber or chambers. Hereby, one ormore flavoring substance concentrates are obtained in step 60 oroptionally also 62, which can each be collected in 1, 2, 3, 4, 5, 6, 7,8, 9, 10 or more fractions. One, multiple or all of the fractions can besubjected to a basically optional high accumulation with the aid of ahigh concentration device 42 in step 64. The result of such a highaccumulation is a permeate separated in step 66 as well as a secondflavoring substance concentrate, which is collected in step 68. Therein,all of the flavoring substances in the second flavoring substanceconcentrate are preferably accumulated compared to the first flavoringsubstance concentrate (step 60 and/or 62) at least related to theethanol content and preferably also with respect to the volume, that isin their concentration. In this sense, ethanol is not understood as aflavoring substance. Alternatively, some flavoring substances can bespecifically depleted, for example to remove incorrect flavors or tooptimally consider the already present flavor profile of a staple andluxury food item, with which the flavoring substance concentrate is tobe mixed. A possibility of modulating the desorption behavior is theaddition of soluble substances and/or the adjustment or variation of thepH value. This is possible in or before the steps marked by an asterisksymbol independently of each other, wherein any combinations can beprovided herein.

FIG. 31 shows a simplified flow diagram of a method procedure forproducing a flavoring substance concentrate from tobacco. The methodallows obtaining authentically smelling tobacco flavor with eliminationor specific reduction of the nicotine content at the same time. With theaid of the adsorption system 10 according to the invention, it isbasically possible to reduce the nicotine content of a fluid obtainedfrom tobacco by 50% or more, thus for example by 50%, 51%, 52%, 53%,54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%,68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%,82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98 %, 99% or 100%. In addition, a removal of soluble solids isgenerally possible, which are suitable to form undesired residuals ortar upon combustion or evaporation.

In a first step 70, an extract of optionally fermented tobacco leaves isproduced as a fluid. The extract can for example be produced with water,ethanol or a water-ethanol mixture, wherein varying extraction agentslike dichloromethane, carbon tetrachloride, diethylether, dimethylsulfoxide, toluene and the like can also be provided individually or inany combination. In a basically optional step 72, a pH value and/or awater content of the fluid can be adjusted. Subsequently, an alsobasically optional filtration (nanofiltration) or distillation iseffected in step 74 to separate low-volatile, difficultly soluble orhighly coloring compounds from the fluid. The separated compounds arecollected in step 76 and can be discarded or otherwise used. In case ofa preceded pH value adaptation, at least a part of the originallypresent nicotine can already be separated in this step.

The resulting flavoring substance-containing fluid is collected in step78 and used for producing a flavoring substance concentrate. Therein,the pH value and/or the water content of the fluid can again be adjustedin an also basically optional step 80. Generally, the nicotine contentcan be reduced to values of at most 50%, thus for example to 50%, 49%,48%, 47%, 46%, 45%, 44%, 43%, 42 %, 41%, 40%, 39%, 38%, 37%, 36%, 35%,34%, 33%, 32 %, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%,20%, 19%, 18%, 17%, 16%, 15%, 14 ^(%,) 13%, 12 %, 11 %, 10%, 9%, 8%, 7%,6%, 5%, 4%, 3%, 2 %, 1%, 0.1% or less by adjusting the pH value of thefluid such that completely nicotine-free flavoring substanceconcentrates, which nevertheless have an authentic tobacco flavor, arealso obtainable.

In step 82, the fluid is separated into a flavoring substanceconcentrate collected in step 84 and into a permeate depleted inflavoring substances collected in step 86 by means of an adsorptionsystem 10 according to the invention. Hereto, the fluid containingtobacco flavor is conducted through a first working chamber 12 a filledwith sorption agent as described above. Further working chambers 12 canbe provided. Therein, by the optional adjustment of the pH value,nicotine can be optionally prevented from sorption, thereby separatedfrom the tobacco flavors adsorbed on the sorption agent and collectedwith the permeate.

In a following step, the adsorbed flavoring substances are firstdesorbed only with (optionally hot) water as the desorption agent.Subsequently, the sorption agent is subjected to ethanol as thedesorption agent in the steering column 12 a. In other words, a stepgradient of water-ethanol is used as the desorption agent. The obtaineddesorbates (water-ethanol) are separately collected in at least 2fractions. The portion of the flavoring substance concentrate desorbedby means of water can be employed for flavoring any items or stapleand/or luxury food items or for production of so-called liquids fore-cigarettes without further reprocessing.

The portion of the flavoring substance concentrate desorbed by means ofethanol can optionally be diluted with water to a predetermined ethanolcontent and be supplied to a high concentration device 42. There, theethanolic first flavoring substance concentrate is sorbed andsubsequently correspondingly highly accumulated in ethanol as the secondflavoring substance concentrate by means of desorption with ethanol. Dueto the high concentration factors of up to 2000 or more, correspondinglyhighly concentrated flavoring substance concentrates are obtained.Alternatively or additionally, the high concentration device 42 can alsobe desorbed by means of optionally hot water and/or water vapor toobtain an ethanol-free flavoring substance concentrate. By theemployment of this method, in particular non-polar and difficultlysorbable flavoring substances, but easily desorbable by means of hotwater, can be largely quantitatively obtained in the first step, whilethe easily sorbable non-polar substances are most largely quantitativelyobtained in the high accumulation phase. Thereby, it is also achievedthat difficultly sorbable substances are most largely quantitativelyremoved already before the high accumulation stage and accordinglyeither cannot be lost in this step. Thereby, it is additionally achievedthat the required plant size of the high concentration device 42 forhigh accumulation is minimized and correspondingly higher accumulationfactors can be achieved. The first and the second flavoring substanceconcentrate or fractions thereof can further be mixed in any ratios togenerate a desired flavor profile.

Alternatively, a flavoring substance concentrate can be produced fromthe fluid obtainable from tobacco by means of an adsorption system 10according to any one of the preceding embodiments, wherein concentrationfactors of 1.01 to 3000 or more are possible for individual or thepredominant part of the flavoring substances present in the fluiddepending on the respective operating parameters.

The flavoring substance concentrate produced from tobacco according tothe invention can be used for producing natural tobacco flavors, for thegeneral employment as a flavor or fragrance and especially for flavoringsmoke goods and tobacco products as well as for flavoring electricalcigarettes or similar smoke products. Due to the possibility ofseparating particularly harmful substances (in particular nicotine andtar) from the flavoring substance concentrate, an advantageous reductionof the health risks of smokers and passive smokers can be achieved.

The parameter values indicated in the documents for the definition ofprocess and measurement conditions for the characterization of specificcharacteristics of the inventive subject matter are to be considered asencompassed by the scope of the invention also within the scope ofdeviations—for example due to measurement errors, system errors,weighing errors, DIN tolerances and the like.

The invention claimed is:
 1. A method for operating an adsorption systemfor accumulating flavoring substances as a flavoring substanceconcentrate, the adsorption system comprising: at least one workingchamber, in which at least one sorption agent which is reversed phase isarranged as a stationary phase in the at least one working chamber ofthe adsorption system to be traversed by a flavoringsubstance-containing fluid as a mobile phase such that at least a partof the flavoring substances contained in the fluid adsorbs on thesorption agent, wherein a ratio of average cross-sectional thickness tototal length of the at least one working chamber is at most 0.3 and atotal length of a flow path for the fluid provided by the at least oneworking chamber is at least 4.0 m; wherein the adsorption system furthercomprises a control device, which is formed to operate the adsorptionsystem in an adsorption mode, in which the at least one sorption agentis subjected to the flavoring substance-containing fluid, to adsorbflavoring substances on the sorption agent, and in a desorption mode, inwhich the at least one sorption agent is subjected to a fluidicdesorption agent to desorb flavoring substances adsorbed to the sorptionagent as a flavoring substance concentrate; and at least one temperingdevice, by means of which at least one working chamber can be temperedto a predetermined temperature, wherein the adsorption system isoperated by means of the control device in the adsorption mode, in whichthe at least one sorption agent is subjected to the flavoringsubstance-containing fluid, to adsorb the flavoring substances on thesorption agent, and in the desorption mode, in which the at least onesorption agent is subjected to a fluidic desorption agent to desorb theflavoring substances to the sorption agent as a flavoring substanceconcentrate; and wherein the at least one working chamber is tempered tothe predetermined temperature by means of the at least one temperingdevice, and wherein the control device is coupled to the temperingdevice and operates the tempering device such that a lower temperatureis adjusted in the adsorption mode than in the desorption mode.
 2. Themethod according to claim 1, wherein a flavoring substance-containingdistillate and/or a flavoring substance-containing membrane permeate ofan at least partially dealcoholized wine is used as the fluid and/orthat a fluid with an ethanol content between 0% by vol. and 50% by vol.is used.
 3. The method according to claim 1, wherein the flavoringsubstance-containing fluid is conducted parallel through at least twoworking chambers and/or that the fluid is serially conducted through atleast two working chambers, wherein at least one downstream workingchamber has a larger volume than at least one upstream working chamber.4. The method according to claim 1, wherein the sorption agent issubjected to a fluidic desorption agent after adsorbing at least a partof the flavoring substances from the fluid such that the flavoringsubstances adsorbed on the sorption agent at least partially desorb asthe flavoring substance concentrate.
 5. The method according to claim 4,wherein the desorption agent is conducted through the at least oneworking chamber in opposite flow direction compared to the flavoringsubstance-containing fluid and/or that the desorption agent is seriallyconducted through at least two working chambers and/or that thedesorption agent is pumped opposite to the flow direction of the fluidwith a higher differential pressure.
 6. The method according to claim 4,wherein upon conducting through at least one working chamber, adesorption agent gradient is employed and/or a solvent change forgradual desorption of flavor from the same working chamber is employedand/or that different desorption agents are conducted through differentworking chambers and/or that different desorption agent volumes areconducted through different working chambers.
 7. The method according toclaim 4, wherein differently tempered desorption agents are conductedthrough different working chambers and/or that only predetermined areasof the at least one working chamber are subjected to desorption agentand/or that at least one working chamber is subjected to a desorptionagent at increased pressure with respect to a standard pressure.
 8. Themethod according to claim 4, wherein at least a part of a firstflavoring substance concentrate from at least one working chamber of afirst accumulation stage of the adsorption system is separated into atleast one flavoring permeate depleted in flavoring substances and intoat least one second flavoring substance concentrate accumulated inflavoring substances by means of a high concentration device whichstarting from the first flavoring concentrate produces the secondflavoring substance concentrate with a relative depletion of ethanolrelated to the flavoring substances.
 9. The method according to claim 1,wherein a flavoring substance-containing fluid is used, which isobtainable and/or obtained from one or more from the group of wine,tobacco and coffee.